 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
This is the way my mom always made chicken salad. It's a little different than most other chicken salads I've tried and it's by far my favorite. Ingredients:
3 chicken breast halves (1.5 full) boneless and skinless. you can also mix and match breast an thighs for a combination of light and dark meat of desired. |
1 cup mayo. (regular or low fat) use more if it's not moist enough |
1 dollop of sour cream (regular or low fat) |
1/2 cup finely chopped walnuts |
3 ribs of celery, diced. |
salt and pepper to taste. |
2 tsp sugar (optional) |
Directions:
1. Marinate your chicken over night in your favorite marinade. I'm partial to Island Mango myself.
2. Cook your chicken in an oven bag for roughly 30 minutes at 350 (check temp with a meat thermometer)
3. Once chicken has cooked and cooled, dice it into small chunks
4. In a large bowl whisk together the mayo and sour cream
5. Whisk in the salt and pepper and sugar
6. Fold in the remaining ingredients mixing until completely coated
7. Refrigerate, covered, for at least one hour.
|
|