On Sundays after church we often buy a few rotisserie chickens to shred up for the week’s meal prep. These can usually be purchased for about five dollars at your local big box store (you know the ones, right sam?). After which, even with tasters here and there, the leftovers almost always end up in this favorite chicken salad recipe of ours.
This refreshingly light tasting Chicken Salad is extremely quick and easy to make. It’s also a great go to snack or meal when the kids run in claiming they are starving (“didn’t I just feed you?”).
I think you will enjoy this wonderful recipe I’ve adapted from a special long time friend:
- 1/2 cup mayo
- 1/2 cup sour cream
- 2 tbsp lemon juice
- 2 tbsp sugar
- 3 celery stalks chopped
- 2-3 cups halved red and green grapes
- 2 cups shredded chicken breasts
- 3 green onions chopped
- Pinch of dill weed
- salt and pepper to taste
Mix all ingredients together in a bowl and serve traditionally in a toasted sandwich or you can go for the low carb option of lettuce wraps. Can be enjoyed for up to a week in a refrigerated airtight container.Print