I am a lover of chicken salad. Like many other dishes, I’ve tried dozens of recipes searching for the best chicken salad. None of the recipes I found were exactly what I was looking for, so I combined several ideas to create my own. I think the end result is pretty good. We always take a big batch with us when we go to the beach. This recipe is also great to make for yourself as well as to share with a neighbor. I often serve it with crackers at our Friday Night Porch Party. It makes great sliders, too. My favorite way to enjoy chicken salad is on a Hawaiian roll with a little creole spicy mustard. It’s delicious!
Jay's Chicken Salad
Ingredients:
Dressing:
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon creole mustard
1/4 cup milk
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 tablespoon poppy seeds
1/2 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
Combine with:
1 rotisserie chicken, deboned
1/2 cup red onion, finely chopped
1 stalk celery, finely chopped
1 cup red grapes cut into small pieces. I cut each grape into fourths
1/2 cup sliced almonds, toasted until lightly brown
Directions:
Combine all of the dressing ingredients in a mixing bowl and set aside. I take the deboned chicken pieces and place in my mixer with the dough hook. Run the mixer a bit to shred the chicken. Move the chicken to a cutting board and chop any remaining chunks. Combine with dressing first, and then fold in the remaining ingredients. Refrigerate.