Description
A classic and flavorful chicken salad made with tender chicken, crisp vegetables, and a creamy, tangy dressing. Perfect for sandwiches, crackers, or serving over fresh greens.
Ingredients
- 3 cups cooked chicken (leftover shredded chicken, rotisserie chicken, or 2 cans canned chicken)
- 1/4 cup red onion, finely chopped
- 2 celery stalks (including leafy tops), chopped (about 1 cup)
- 2 tbsp lemon juice
- 2 tbsp sour cream
- 3/4 cup mayonnaise
- 1/2 tsp salt
- Pepper to taste
Instructions
- Finely chop the red onion and celery.
- In a medium bowl, shred or break up the cooked chicken into small pieces.
- Add the chopped onion, celery, lemon juice, sour cream, mayonnaise, salt, and pepper to the chicken. Stir until well combined and evenly coated.
- Chill in the refrigerator until ready to serve. Serve on sandwiches, with crackers, or over a salad.
Notes
- For extra crunch, add chopped pecans or sliced almonds.
- Substitute Greek yogurt for sour cream for a lighter option.
- Store in an airtight container in the refrigerator for up to 3 days.
- Adjust salt and lemon juice to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 17 g
- Cholesterol: 70 mg
