Prep Time: 15 mins | Additional Time: 2 hrs | Total Time: 2 hrs 15 mins | Yield: 6 Servings
This Chicken Salad Recipe is super easy to make! In just 15 minutes of preparation, you can have the most satisfying Chicken Salad ever! Although, I recommend chilling this for at least hours for the best flavors! You will not be disappointed with this at all! It has all the things you would wish for in a chicken salad. The dressing is perfectly seasoned. Chicken, veggies, and dressing? It doesn’t get any better than that! Try this recipe now. Enjoy!
Ingredients:
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Chicken Salad Recipe Dressing Ingredients:
½ c Sour Cream (4 ounces by scale weight)
2 tsp Sugar
5 tsp Lemon Juice
2 tbsp Dijon Mustard (1 ounce by scale weight)
1 tbsp Dill Weed
1 c Mayonnaise (6 ounces by scale weight)
½ tsp White Pepper
Salad Ingredients:
4 tbsp finely chopped Green Onions
½ c shelled Sunflower Seeds
1 c finely chopped stalk Celery
3 c chopped Poached Chicken
Directions:
In a mixing bowl, add mayonnaise, sour cream, Dijon mustard, sugar, lemon juice, white pepper, and dill weed. Stir everything until well incorporated.
Place the poached egg, at room temperature and allow it to cool completely. Slice it into small pieces and put them into the bowl with the dressing. Also add green onions, sunflower seeds, and celery. Stir to combine.
Place the bowl in the fridge to chill the Chicken Salad for at least 2 hours.
Serve and enjoy!
Notes:
I recommend serving this Chicken Salad chilled for the best experience.
Place any leftovers in an airtight container, then put them in the fridge.
Poached chicken is the best option for this recipe.
For this recipe, I used dried dill weed and plain sunflower seeds.
Nutrition Facts:
Amount Per Serving: CALORIES: 633 | TOTAL FAT: 56g | SATURATED FAT: 11g | TRANS FAT: 0gUNSATURATED FAT: 42g | CHOLESTEROL: 102mg | SODIUM: 1807mg | CARBOHYDRATES: 9g | FIBER: 3g | SUGAR: 4g | PROTEIN: 25g
Ingredients
- Chicken Salad Recipe Dressing Ingredients:
- ½ c Sour Cream (4 ounces by scale weight)
- 2 tsp Sugar
- 5 tsp Lemon Juice
- 2 tbsp Dijon Mustard (1 ounce by scale weight)
- 1 tbsp Dill Weed
- 1 c Mayonnaise (6 ounces by scale weight)
- ½ tsp White Pepper
- Salad Ingredients:
- 4 tbsp finely chopped Green Onions
- ½ c shelled Sunflower Seeds
- 1 c finely chopped stalk Celery
- 3 c chopped Poached Chicken
Instructions
In a mixing bowl, add mayonnaise, sour cream, Dijon mustard, sugar, lemon juice, white pepper, and dill weed. Stir everything until well incorporated.
Place the poached egg, at room temperature and allow it to cool completely. Slice it into small pieces and put them into the bowl with the dressing. Also add green onions, sunflower seeds, and celery. Stir to combine.
Place the bowl in the fridge to chill the Chicken Salad for at least 2 hours.
Serve and enjoy!
Notes
I recommend serving this Chicken Salad chilled for the best experience. Place any leftovers in an airtight container, then put them in the fridge. Poached chicken is the best option for this recipe. For this recipe, I used dried dill weed and plain sunflower seeds.
