Creamy Chicken Salad
A light and creamy chicken salad with crunchy almonds and fresh parsley.
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk or fork
- Measuring cups and spoons
- spoon or spatula for mixing
- Refrigerator
Ingredients
- 6 breasts chicken, cooked and cubed or shredded rotisserie or pre-cooked chicken works
- 1½ cups celery, chopped
- ½ cup heavy whipping cream
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup sliced almonds
- 2 teaspoons fresh parsley, chopped
Instructions
- Place the cooked, cubed (or shredded) chicken and the chopped celery into a large mixing bowl.
- In a separate bowl, whisk the heavy whipping cream by hand until slightly thickened.
- Add the lemon juice, mayonnaise, salt, and pepper to the whipped cream and whisk until smooth to make the dressing.
- Pour the dressing over the chicken and celery, add the sliced almonds, and stir gently until everything is evenly coated.
- Cover and refrigerate the salad for at least 1 hour to chill and allow flavors to meld.
- Sprinkle the chopped fresh parsley over the salad just before serving.
Notes
- Keep cooked chicken in the freezer for easy use later.
- Serve on croissants for sandwiches.
- Also good with tortilla chips, crackers, or wrapped in lettuce or a tortilla.
- Optional add-ins include sliced grapes, raisins, dried cranberries, or chopped apples.