Chicken Salad Recipe

The chicken salad trend is all over my FYP, so of course I had to share my own recipe!  This recipe is quick and easy and tastes sooo good – my favorite thing about this recipe is that I make it with ingredients I always have in my fridge.  I love eating my chicken salad on Ritz Toasted Chips, but it’s also good on a homemade loaf of bread or even an english muffin!

The first thing I do is cook my chicken – I think the best way to cook chicken is in the crockpot.  It does take a little longer, but in my opinion you can’t beat the way the chicken comes out perfectly cooked every single time.  I usually cook on high for about 4 hours.  Once it’s fully cooked I let it cool and shred.  You could also boil or use canned chicken – this is just the best to me!

Then I chop my celery and onion super small – I use a food processor to mince each one.  Add the rest of the ingredients and mix!  I like to let mine sit in the fridge for a few hours to let it set and then enjoy!

Ingredients

2 chicken breasts – shredded

½ cup mayo

¼ cup sour cream

1 large stalk celery

½ medium red onion

1 tbsp pickle juice

Salt, pepper, paprika to taste

Directions

1. Cook chicken in crockpot on high for 4 hours.
2. Let chicken cool and shred.
3. Mince celery and onion in food processor.
4. In a bowl with shredded chicken add celery, onion, mayo, sour cream, and pickle juice.
5. Add salt, pepper, and paprika to taste.
6. Mix well and let cool in the fridge for at least an hour.
7. Enjoy!