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Rachel Ballinger

Savory Chicken Salad

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Servings: 12 Servings
Course: Main Course
Ingredients Method

Ingredients
  

Dressing:
  • 1 cup mayo
  • 1/2 cup sour cream
  • 2 tablespoons mustard
  • 2 tablespoons lemon juice
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Salad:
Salad:
  • 3-4 cups cooked shredded chicken
  • 1 cup celery finely chopped
  • 1 cup red or green seedless grapes quartered
  • 4 tablespoons green onions finely chopped
  • 3/4 cup chopped pecans optional

Method
 

  1. Mix dressing ingredients together in a large bowl. Add salad ingredients. Mix well. Cover and refrigerate for at least 2 hours.
  2. Serve on bread or croissants with slices of cheese or with crackers or on lettuce.