This chicken salad recipe only takes a few minutes to make and is perfect on sandwiches, salads, or served with crackers. It is also a great way to use up any leftover chicken you may have!
Preparation
This recipe is seriously so easy to make! The only preparation you will need is to dice a quarter of a red onion and cook up some chicken if you do not already have any. The fastest options would be to use canned chicken or rotisserie chicken. Typically I cook a couple of chicken breasts in the Instant Pot and then shred them in my KitchenAid. Using the mixer to shred the chicken rather than doing it by hand saves so much time!
Once you have all of your ingredients ready, combine them in a large bowl and mix. If you’d prefer it to be creamier, add more sour cream and/or mayonnaise to your liking.
How to Serve Chicken Salad
This chicken salad is delicious on its own, but it is also great as a sandwich, as a wrap, or on top of a salad. We love to make this into a grilled cheese and chicken salad. Make it just as you would a grilled cheese sandwich, but add this chicken salad. We have also made sliders with this recipe using Hawaiian rolls and sliced cheddar cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to four days.
Substitutions and Variations
Mayonnaise – I like to use reduced fat mayonnaise with olive oil, but regular mayonnaise will also work.
Onion – Red onion gives a nice kick but you can use a yellow onion or green onion instead.
Optional Additions:
– Celery
– Avocado
Chicken Salad
Ingredients
- 2 cups cooked chicken shredded or chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon sweet relish
- 1/4 red onion diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dill weed
- salt and pepper to taste
Instructions
- In a medium bowl, add in all ingredients.
- Mix until fully combined and serve.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @thecollinscookbook on Instagram.
