Chicken Salad
This delightful chicken salad recipe combines tender chunks of chicken with a medley of fresh celery, green onions, grapes, and slivered almonds, all enveloped in a creamy dressing. The tangy dressing, made with yogurt, mayonnaise, lemon juice, and a sprinkle of brown sugar, brings a perfect balance of flavors to this dish. Serve this scrumptious salad on a bed of lettuce, sandwiched between slices of bread, or enjoy it straight from the bowl for a satisfying meal that is sure to please your taste buds. Why wait? Give this recipe a try and enjoy a delicious homemade meal in no time!
— Constant Cookbook
Ingredients
- 1 whole Cut Up Fryer Chicken
- 2 stalks (to 3 Stalks) Celery, Chopped
- 3 whole Green Onions, Chopped
- 2 cups (to 3 Cups) Grapes, Halved
- 1/2 cup Mayonnaise
- 1/2 cup Plain Yogurt Or Sour Cream
- 1/2 cup Half-and-half
- A Small Handful Of Fresh Dill, Minced
- 1/2 cup Slivered Almonds
- 1 Tablespoon (to 2 Tablespoons) Brown Sugar
- Juice Of One Lemon
- Kosher Salt To Taste
- Fresh Ground Black Pepper To Taste
Instructions
- Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil.
- Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks, and set aside.
- Chop all of your fruits and veggies and place them in a bowl with the chicken.
- Mix mayonnaise, yogurt (or sour cream), lemon juice, and brown sugar in another bowl, adding salt and pepper to taste.
- Add the dill and if you're feeling a bit brazen throw in a dash of cayenne pepper!
- When the dressing tastes just right (you must taste test for appropriate saltiness especially), pour it over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds. If you are feeling naughty, add a sprinkling of bacon bits.
- Allow the salad to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich or heck, eat it straight out of the bowl with a serving spoon. Try it soon—you'll love it!
Cook Time
1H
Prep Time
PT20M
Yield
6
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