Chicken Salad
Today, I decided to make my easy Chicken Salad recipe and decided to share how I do it using Facebook Live. It’s such a simple recipe to make. It makes a perfect lunch and is a great substitute for the usual (smelly) tuna salad.
One Recipe Many Ways!
There are many different ways to enjoy it. I suggest serving it,
- on top of a slice of whole wheat toast
- inside of a wrap
- on top of a lettuce salad; mixed greens or spinach
- on crackers
- inside a hollowed out tomato
- on its own!
[FB Live video will be inserted here after broadcast]
I hope you enjoy this recipe. I recommend making it in advance and refrigerating it for later. It’s a great time-saver and simple lunch or dinner solution.
Easy Chicken Salad
Ingredients
- 2 12.5 oz cans chicken, white meat, packed in water, drained
- 1/2 cup celery, diced
- 1/2 cup onion, purple or white, diced
- 1 8 oz can water chestnuts, drained, chopped
- 1/4 cup walnuts, chopped
- 1 cup seedless grapes, halved
Dressing
- 1/2 cup mayonnaise, light
- 1/2 cup sour cream, fat free
- 1 tbsp Dijon mustard
- 1 tbsp curry powder
- pepper, to taste
Instructions
- Combine chicken mixture with dressing. Mix well.
- Refrigerate until ready to serve. I recommend letting it chill for at least two hours to bring out the flavor.
Notes
Scoop the seeds out of a tomato or bell pepper and serve a scoop of chicken salad inside, or serve over a piece of whole-wheat toast or a plate of mixed greens or baby spinach.
You may choose to substitute raisins or cranberries for the grapes, or pecans for the walnuts.
