In the Kitchen
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By Katie Goodman
I love making chicken salad for a simple summer meal or to use throughout the week for lunches. Chicken salad goes great on top of salad greens, wrapped in a tortilla with lettuce or spinach, or inside bread for a yummy sandwich.
Here is my go-to basic chicken salad recipe. The flavors are simple, but you can add anything to it you like. Some ideas are halved grapes, walnuts or pecans, and dried cranberries.

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Ingredients

2 – 3 green onions, sliced thin
2 stalks celery, diced
1 tbsp parsley minced or 1 teaspoon dill
2/3 cup sour cream
2 tbsp white wine vinegar
1/2 – 3/4 tsp salt
1/4 – 1/2 tsp black pepper
1/4 tsp paprika
2 cups poached chicken,
diced or shredded
Related: Kitchen 101 – How to Poach Chicken

Directions

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Step 1: Wash and slice the green onion thin. Set aside. Wash the celery, trim the ends and dice into bite-sized pieces. Set aside.
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Step 2: Wash the parsley. Pat dry with a paper towel; remove leaves from the stem. Mince the leaves. If using dill, wash and pat dry, then remove the feathery leaves and chop. Set aside.
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Step 3: In a medium bowl, combine the sour cream, vinegar, salt, pepper, parsley, and paprika. Whisk to combine.
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Step 4: Add the chicken, green onion, and celery to the sour cream mixture. Stir until well mixed.
Step 5: Chill mixture until cold. Then, serve on top of salad greens, in bread, or in a tortilla wrap.

About the Author:
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Katie Goodman blogs at goodLife {eats} where she shares what she finds good in the kitchen and in life through recipes, family memories, and yummy photography. She also works as a freelance food writer and photographer for various sites. Outside of cooking, Katie loves reading, gardening, visiting family, and attending the Balloon Fiesta in Albuquerque, New Mexico, where she resides with her husband and two children.