Sunday, June 6, 2010

Chicken Salad

This is my favorite chicken salad. I really love the toasted pecans and sour cream gives it a little tang. Rotisserie chicken makes the best flavored chicken salad. Usually I just use frozen chicken breasts and boil them for 30-45 minutes. This salad tastes best the next day. If it absorbs too much of the mayo just stir in a little more before serving. Makes great sandwiches and is also good as a spread.

Chicken Salad
2 cups chicken, cooked and shredded
1/2 cup celery, chopped
1 green onion, chopped
1/4 cup crasins
1/4 cup pecans, toasted and chopped
1/2 cup mayo
1/4 cup sour cream
1/4 tsp seasoning salt
1/4 tsp garlic powder
1/4 tsp paprika
Salt and pepper to taste

1. In a large bowl combine chicken, celery, green onion, crasins, and pecans.
2. In a small bowl combine mayo, sour cream, seasoning salt, garlic powder, and paprika. Mix well.
3. Add the mayo mixture to the chicken mixture and stir until thoroughly combined. Add salt and pepper to taste.
Makes 3 cups

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