Ingredients
- 3 cups cooked chicken, finely chopped or shredded
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup celery, finely diced
- ¼ cup red onion, finely diced
- ¼ cup sweet pickle relish
- 1–2 tbsp fresh parsley, chopped
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp salt, or to taste
- 1–2 tbsp lemon juice
- 2–3 tbsp chopped green peas, optional
- Lettuce leaves
- Bread slices for serving
Instructions
- Prepare the chicken: Cook chicken until it reaches 165°F (74°C). Cool completely, then chop or shred.
- Make the dressing: In a large bowl, combine mayonnaise, sour cream or Greek yogurt, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and black pepper.
- Add vegetables: Stir in celery, red onion, relish, parsley, and optional peas.
- Combine: Add the chicken and gently mix until everything is evenly coated and creamy.
- Chill: Cover and refrigerate for at least 30 minutes so the flavors develop.
- Serve: Spoon onto bread with fresh lettuce to make sandwiches. It can also be served with crackers, wraps, or over a salad.
Quantity & Servings
- Yield: About 4 cups chicken salad
- Serving size: About ¾ cup
- Servings: 5–6 sandwiches
- Prep time: 15 minutes
- Chill time: 30 minutes
- Total: About 45 minutes
Nutrition Information
Approx. per ¾-cup serving of chicken salad, without bread:
- Calories: 320
- Protein: 27 g
- Carbohydrates: 5 g
- Fat: 21 g
- Saturated Fat: 4 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 550 mg
Nutrition is an estimate and varies by the chicken, mayonnaise, and other brands used.
Allergen Information
- Contains: Egg and milk if mayonnaise/sour cream contains them.
- Bread: Usually contains wheat/gluten and may contain other allergens.
- For a nut-free version, use ingredients labeled nut-free if cross-contact is a concern.
Storage: Keep refrigerated in an airtight container and use within 3–4 days.