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–+ servings

Chicken Salad

Sheila
My original chicken salad. This salad is full of texture and crunch and so much flavor, it's always a favorite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad, sandwich
Cuisine American
Servings 12 servings
Calories 343 kcal

Ingredients
  

  • 6 boneless skinless chicken breast cooked, and shredded or cut into small bite sized chunks
  • 1 cup dried cherries rough chopped
  • 1 whole apple chopped into small pieces
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup toasted pecans Walnuts, or Almonds, rough chopped

Dressing:

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/4 cup lemon juice
  • 1 tbsp sugar
  • 1 tbsp dried dill
  • 1 tsp Morton's seasoning salt

Instructions
 

  • Place chicken breasts in baking pan, and sprinkle with salt and pepper, bake at 350 degrees for 30 minutes. Remove from oven, let cool, cut into small pieces. Or shred with forks.
  • Chop cherries, apple, onion, and celery add to bowl with chopped chicken, toss.

Dressing

  • Whisk together mayonnaise, sour cream, dill, sugar, Mortons Seasoning salt and the juice of 1 lemon.
  • Pour dressing over chopped ingredients, and fold together.
  • Toast 1 cup of nuts, and rough chop, add 3/4 of the nuts to the salad and stir. Reserve the remaining nuts for garnish.

Notes

Place chicken salad in refrigerator for at least 1 hour before serving. Best if made a day before serving. Serve with croissant or buttery rolls. Also makes pretty mini sandwiches if you are doing sandwich trays.

Nutrition

Serving: 0.75cupsCalories: 343kcalCarbohydrates: 14gProtein: 15gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 55mgSodium: 204mgPotassium: 286mgFiber: 2gSugar: 9gVitamin A: 522IUVitamin C: 3mgCalcium: 43mgIron: 1mg
Keyword apples, chicken, lunch, maraschino cherries, picnic, salad
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