I’m not a big fan of chicken salad, never have been. Most of the time it contains either fruit or nuts or **gasp** both! Blech! I’m just not a fan.
I was going to serve tuna on croissants for a baby shower I hosted this weekend, but then I learned that pregnant women shouldn’t consume much fish so I decided to change to chicken salad and went in search of a recipe. This recipe from The Rookie Chef was delightful! It wasn’t overly sweet like most chicken salad and the water chestnuts provided a nice light crunch.
Thanks to this recipe, I can now say that I like chicken salad!
Cook chicken (I happened to have the oven on for something else, so I just baked the breasts with a little salt/pepper/granulated garlic), but if you’d rather poach or use the crock pot – go ahead and do that. Once done, cool and shred with two forks.
While the chicken cooks, crush up veggie soup mix in the packet by using a rolling pin over it. Also, chop water chestnuts into fairly small pieces.
Mix sour cream and mayo together, add veggie mix and water chestnuts.
Add chicken to the veggie/mayo mix and toss to coat. Refrigerate at least 4 hours or overnight.