Making in the Kitchen: The best chicken salad you will ever eat. Ever.
So I made a few things for a Mother’s Day gathering (yes, I realize that was a full month ago) that I am now kicking myself for not photographing. What was I thinking? So I am recreating one of them for you. The title above is no exaggeration. This is indeed the best chicken salad you will ever eat. Ever. This time around I did not have a couple of the ingredients on hand. But the fact that you don’t see them in the ingredient picture does NOT mean they lack importance. In fact, I believe it’s the pecans that truly make this over the top fantastic.
You need the following:
- 4 c. diced cooked chicken
- 2 c. diced celery
- 1 c. chopped pecans
- 1/2 c. chopped green onions
- 1 c. mayo
- 1 c. sour cream
- 1 T. lemon juice
- 1/2 t. salt
- pinch of dill
- handful of halved red grapes…as many as you see fit
So you basically just mix all of the ingredients together. But I would suggest first mixing the sour cream, mayo, seasoning, lemon, onions and celery. That way by the time you add the rest, you’ve already incorporated the flavors and you don’t need to smush up the chicken and grapes too much. I like my chicken salad chunky so I can more easily taste the different flavors. But if you like your chicken in smaller pieces or shredded, go for it.
I added some fresh garden lettuce and put it on a scali roll. But crescent rolls are nice too. This is great to use for company. It really goes a long way. Depending on how big your rolls are, you could make anywhere from 12-15 sandwiches. Oh, and you’re welcome to use light or fat-free mayo and sour cream to cut back on calories, but when I have company, I like to go all out with the real deal! Enjoy!