My Favorite Chicken Salad

My Favorite Chicken Salad puts cooked, small diced celery and red grapes at the center of a sandwich recipe and finishes in about 30 minutes, enough for 8 servings.

• Yield 8 servings
• Ready in 30 minutes

Ingredients

Chicken Salad

• 4 cups cooked , shredded (or small chopped) chicken
• 1 cup small diced celery
• 1 cup red grapes , halved or quartered
• ½ cup chopped slivered almonds or cashews
• 2-3 tablespoons finely diced green onions or chives
• 2 tablespoons chopped fresh parsley

Dressing

• 1 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon freshly squeezed lemon juice or red wine vinegar
• 1 tablespoon dijon mustard
• ½ teaspoon coarse , kosher salt (use a bit less for table salt)
• ⅛ teaspoon black pepper , I use coarsely ground
• ⅛ teaspoon dried dill
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• Salt and pepper , to taste

Instructions

1. Combine all of the salad ingredients in a large bowl.
2. Whisk together all of the dressing ingredients until smooth.
3. Pour the dressing over the salad ingredients and mix until evenly combined. Season to taste with additional salt and pepper, if needed.
4. Refrigerate until ready to serve.
5. Serve on lettuce, bread, croissants, or rolled up in tortillas or flatbread.

Give it a minute off the heat, then serve it while it is still hot.