Recipe: Chicken Salad

Bridget is in a recipe rut, so she asked for some good summer recipes on our forum. Here’s one I have for chicken salad.

3 cups cubed, cooked chicken (about 1 1/2 lbs.; see cooking instructions below)
½ cup mayonnaise
¼ cup sour cream
1 tsp. salt
1/8 tsp. onion salt
handful of toasted almonds

Mix mayo, sour cream, salt and onion salt in a bowl. Add the chopped chicken and mix together. Top with toasted almonds. Serve with crackers, on wheat bread or over a bed of mixed greens.

To boil chicken breasts:
· Add 1 ½ lbs. boneless chicken breasts to pot of water
· Bring to a boil
· Reduce heat and cover
· Cook 9-14 minutes
· Take off heat; drain water

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