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Chicken Salad

A comforting and satisfying homemade chicken salad recipe using rotisserie chicken, creamy dressing, and fresh vegetables that appeals to all ages.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Lunch, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds cooked rotisserie-style chicken shredded; look for plain or herb-seasoned varieties.
  • 1/2 cup mayonnaise for a lighter twist, consider avocado or Greek yogurt.
  • 1/2 cup sour cream can use dairy-free alternatives like cashew cream or coconut yogurt.
  • 2 tablespoons white wine vinegar adds a zesty kick.
  • 1/2 lemon juiced about 1 tablespoon, freshly squeezed.
  • 1/2 teaspoon sea salt to balance out the flavors.
  • 2 teaspoons sugar optional for sugar-free diets.
  • 6 ribs celery finely diced for crunch.
  • 1/2 white onion finely diced adds slight sweetness.

Method
 

Preparation
  1. Shred the chicken using a food processor or by hand with two forks. Place in a large bowl and set aside.
  2. In a medium bowl, whisk together mayonnaise, sour cream, white wine vinegar, lemon juice, salt, and sugar until smooth.
  3. Pour the dressing over the shredded chicken, then gently add diced celery and onion. Mix until evenly distributed.
  4. Refrigerate the salad for at least an hour to allow flavors to meld.
  5. Serve chilled, with crackers or bread for a family-style presentation.

Notes

Store chicken salad in an airtight container in the fridge for up to three days. Reserve some dressing for leftovers to maintain creaminess. Shred the chicken in advance for quick assembly.