Chicken Salad Recipe

Course: Brunch, Main Course, Salad

Cuisine: American

Keyword: best chicken salad recipe, chicken salad, chicken salad recipe, chicken salad sandwiches, how to make chicken salad

Prep Time: 30

Cook Time: 35

Total Time: 1 5

Servings:

Calories: 232kcal

This Chicken Salad recipe is absolute perfection with it's tender roasted chicken, sweet cranberries and crunchy pecans! This amazing chicken salad is perfect for chicken salad sandwiches or a delightful, stand-alone dish. A flavorful creamy dressing, fresh herbs and a hint of curry make this the best chicken salad! The perfect addition to your next brunch, lunch or tea party!

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Ingredients

Roast Chicken Breasts

1 pound chicken breasts boneless, skinless
½ cup fresh herbs your choice (I usually use italian parsley, rosemary, and tarragon)
1 onion yellow or red, thickly sliced
lemon juice from 1 lemon
½ teaspoon salt
½ teaspoon freshly ground black pepper

Chicken Salad

⅔ cup chopped celery
1 small shallot finely chopped
¾ cup dried cranberries sweetened
½ cup chopped toasted pecans
1 tablespoon tarragon leaves finely chopped fresh
½ cup sour cream regular or low-fat
¼ cup mayonnaise
1 teaspoon curry powder
salt to taste
pepper to taste

Assembly (Optional)

bread sourdough, croissant, Shepard’s Bread, or similar
lettuce
tomatoes

Instructions

Roasting the chicken

Spray a shallow roasting dish with cooking spray.
Layer the bottom of the dish with thickly sliced onions and half a cup of fresh herbs.
Lay the chicken breasts on top of the onions and herbs and squeeze the juice of one lemon over chicken. Sprinkle with salt and pepper.
Roast, uncovered for 35 minutes at 375°F.
Cool and chop chicken for salad (discard herbs and onions).

Making the chicken salad

Combine chicken with remaining ingredients. Taste and add salt and pepper as needed.
Cover tightly or transfer to an airtight container and chill several hours or overnight to let the flavors blend. Taste again for salt and pepper before serving.
For tea sandwiches: Cut bread into small finger sandwich size. Spread a small amount of mayonnaise on bread (if desired) and place a tablespoon of chicken salad on each.

Notes

Storage: The chicken salad itself can be stored in an airtight container in the refrigerator for up to 5 days.

Make Ahead: You can meal prep the chicken salad and enjoy it throughout the week, but don’t try to make any sandwiches ahead of time. They’ll get too soggy.

Freezing: Not recommended as the texture will change upon thawing.

See post for more information and frequently asked questions.

Nutrition