Wednesday, May 11, 2011

Creamy, Crunchy Chicken Salad

This is a good picnic food item, but it’s also good to make a batch for dinners during a busy week when there’s not much time to cook. My favorite way to eat it is on some warm sourdough bread, although it’d make a great wrap filling too. For variety, try crumbling a little blue cheese on top before serving it.

Crunchy Chicken Salad

about 3 cups grilled chicken breast, cubed/chunked
2-3 stalks celery, diced
1 medium apple, cored and diced
¼ cup onion, grated
¼ tsp freshly ground black pepper
1 scant tsp white vinegar
1 scant tsp white sugar
½ cup low fat mayo
½ cup sour cream
kosher salt, to taste

Add chicken, celery, apple, onion, black pepper to a mixing bowl and stir. Next, add vinegar, sugar, mayo, sour cream, and salt. Mix until all ingredients are well integrated. The salad should be creamy, but not too heavy.

If you’re making a large batch for later, know that the salad starts to lose some of its zing from the vinegar after the second day, but still tastes great and stays crunchy even on the third day.

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