Chicken Salad
 
 
Author:
Ingredients
  • 3½ cups cooked chicken, diced (5 small chicken breasts)
  • ¾ cup sliced almonds, toasted
  • 3 cups grapes, red or green, halved
  • 4 green onions, chopped
  • 4 stalks celery, chopped
  • ¾ cup Mayo
  • ¾ cup light sour cream
  • 2 tbsp sugar
  • 2 tbsp fresh lemon juice
  • ¼ cup fresh dill, chopped
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350° and spread ¾ cup sliced almonds evenly on a baking sheet. Bake for 7-8 minutes to toast. Set aside to cool.
  2. While the almonds are toasting, lightly salt and pepper the chicken and brown in a skillet until cooked through. Set on a cutting board to cool.
  3. Start the dressing by mixing together the Mayo, light sour cream, sugar, and lemon juice in a large bowl. Stir until sugar is dissolved.
  4. Next, begin halving the grapes and chopping the green onions, celery and dill. Toss each into the large bowl with the dressing. Once the chicken has cooled, dice into small pieces and add to the above mixture.
  5. Add in the cooled, toasted almonds, stir and enjoy!
Recipe by My Adventures In The Country at https://www.myadventuresinthecountry.com/2013/07/08/chicken-salad/