Classis Chicken Salad
This Classic Chicken is an old family favorite. The combination of mayo and sour cream give this salad a smooth and creamy texture. It's great for parties, picnics, lunch or dinner!
Servings: 6 servings
Calories: 348kcal
Ingredients
- 5 cups cooked boneless skinless chicken breasts, cut into small cubes
- 2/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tsp. Dijon mustard
- 1 tsp. coarse kosher salt
- 1/2 tsp. pepper
- 3/4 cup celery, finely chopped
- 4 scallions, thinly sliced
- 1 -1 1/2 Tbsp. dried tarragon, first add one tablespoon, taste and then decide if you'd prefer more
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or tinfoil. Place chicken breasts on baking sheet and sprinkle with salt and pepper. Bake until no longer pink inside with an internal temperature of 165 degrees F, about 20-30 minutes. Remove from oven and let cool. Once cool, cut into small cubes. Place cubes in a large bowl.
- While the chicken is cooling, in a bowl, combine the mayo, sour cream, mustard, coarse kosher salt and pepper and whisk until smooth. Set aside.
- Add your celery, scallions and tarragon to the cooled chicken in your large bowl. Add desired amount of dressing to the chicken mixture and toss until well combined. Season with salt and pepper, if necessary. Cover with plastic wrap and refrigerate until you are ready to serve.
Notes
I used scallions for this recipes, but you can substitute yellow or red onion if you prefer.
As mentioned above, I bake my chicken breasts for this recipe, but you can also poach until cooked through. Or you can even use shredded rotisserie chicken from your local market.
Nutrition
Calories: 348kcal | Carbohydrates: 4g | Protein: 28g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 656mg | Potassium: 654mg | Fiber: 1g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg