I was introduced to this chicken salad recipe from my mother-in-law and I absolutely fell in love with the flavor! I have always been kind of an southern chicken salad eater. The kind that is actually made pretty much like my Southern Potato salad recipe with eggs and pickle relish.
But this is simply fabulous for a something different and scrumptious.
2 cups of chopped, shredded chicken or I used all the meat from a whole Rotisserie chicken which is wonderful
1/2 cup mayo
1/2 sour cream
1/2 cup of celery, sliced thin
1/4 cup scallions, sliced thin
1 tsp of garlic Powder
1/2 cup of sliced almonds
1/2 cup of all-natural dried cranberries or cherries
1. If you have a whole Rotisserie Chicken like I use, remove the meat from the chicken and put chop into small pieces. I use my food processor to do this and it is SO easy. Literally put the pieces of chicken in and pulse for a count of 5. If you have baked chicken breasts, use about 2 cups of it chopped either by hand or in your food processor.
2. Add all the other ingredients and mix well.
I am sharing this recipe at some of these great Weekly Linky Parties.