Chicken Salad Recipe
Chicken Salad is perfect for light lunches or picnics at the park! Eat your creamy chicken salad on a croissant, in a salad, or by itself!
Servings: 8
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 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
Make Ahead: The components can be made up to 2 days ahead of time. Store chicken, celery, almonds and parsley in one bowl and dressing in a separate container in the refrigerator. Combine dressing with other ingredients before serving.
Nutrition
Serving: 1cup | Calories: 471kcal | Carbohydrates: 3g | Protein: 38g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 684mg | Potassium: 744mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg