Creamy Chicken Salad

5 from 19 votes

Creamy Chicken Salad

Our creamy chicken salad has been the star of parties and showers for years - enjoyed on croissants, in salads, or straight from the spoon!

Prep Time15

Chill1

Total Time1 15

Course: Main Course, Salad

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

6 chicken breasts, cooked and cubed (rotisserie chicken and shredded chicken work too)
1½ cups chopped celery
½ cup heavy whipping cream
1 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon pepper
½ cup sliced almonds
2 teaspoons chopped fresh parsley

Instructions

In a large bowl, combine chopped chicken and celery.
In another bowl, whip cream by hand until thickened. Add lemon juice, mayonnaise, salt, and pepper. Whisk together until smooth.
Pour dressing over chicken and celery. Add sliced almonds and mix until combined.
Refrigerate for at least 1 hour. Sprinkle with chopped parsley before serving.

Video

Notes

Recipe Tips.

We keep a large batch of cooked chicken in the freezer. This makes it easy to grab and thaw whenever we're making a recipe that calls for it.
Our favorite way to serve chicken salad is as a sandwich on a croissant, but it can be scooped with tortilla chips or crackers, or rolled in lettuce or in a tortilla.
Sometimes we'll add fruit such as sliced grapes, raisins, dried cranberries, or chopped apples.

Prep ahead of time. The components can be made up to 2 days ahead of time. Store chicken, celery, almonds, and parsley in one bowl and the dressing in a separate container in the refrigerator. Combine dressing with other ingredients before serving.

Store leftovers in an airtight container in the fridge for 2-3 days.

Nutrition