Classic Chicken Salad
Creamy chicken salad with celery, grapes, and pecans. Good in a sandwich or on lettuce.
Serves 4
Prep 15 min
Cook 20 min
Ingredients
- 1 1/2 lb boneless chicken breasts
- 1/2 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 stalks celery, diced
- 1 cup halved red grapes
- 1/3 cup chopped toasted pecans
- 2 green onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Steps
Step 1. Poach the chicken in simmering salted water for 15 to 18 minutes, until cooked through (165°F). Cool, then shred or dice.
Step 2. Stir the mayonnaise, sour cream, lemon juice, mustard, salt, and pepper.
Step 3. Fold in the chicken, celery, grapes, pecans, and green onions.
Step 4. Chill for 30 minutes. Serve on bread, in a lettuce cup, or with crackers. Keeps 3 days.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.