This delicious Quick Chicken Salad is a great way to repurpose leftover cooked chicken or rotisserie chicken. If starting with a store-bought bird, be sure to remove the skin and bones first. When making the creamy dressing, opt for full-fat mayonnaise and sour cream over low or non-fat varieties for richest flavor and creamiest texture. The acidity from the sour cream provides welcome contrast to the mayo for a well-balanced dressing that coats the chicken and vegetables perfectly.
In terms of advance preparation, you can make the entire chicken salad 2 days ahead then store covered in the fridge until ready to serve. Simply whisk the dressing separately then toss with the other ingredients right before serving so the lettuce doesn’t get soggy. The vegetables, whether raw for some nice crunch or lightly cooked for deeper flavor, should be fully chilled before mixing into the salad. Enjoy this versatile chicken salad stuffed into bread or lettuce wraps, mounded over salad greens, or scooped onto crackers for easy, protein-packed meals.
Can I use leftover rotisserie chicken?
Yes, shredded rotisserie chicken works perfectly in place of cooked chicken in this recipe. Make sure to remove the skin and bones first.
What kind of mayonnaise works best?
Regular full-fat mayonnaise provides the richest flavor and creamiest texture. You can use reduced-fat mayonnaise, but the dressing may turn out a bit thinner.
What type of sour cream should I use?
Choose regular full-fat sour cream rather than low-fat or non-fat varieties which tend to get watery when mixed with other ingredients. Greek yogurt also works as a tangy, protein-packed sub for some or all of the sour cream.
How long will the chicken salad keep?
Properly stored chicken salad will keep fresh 3-5 days refrigerated. The veggies may get a little soggy as it sits. For best texture and flavor, enjoy within 2 days.
Can I prepare the salad in advance?
Yes, you can make the full chicken salad up to 2 days ahead. Whisk together dressing separately then toss with other ingredients just before serving. This prevents the lettuce from getting mushy.
Should the vegetables be raw or cooked?
Either way works! Raw veggies provide nice crunch and texture contrast. Lightly steaming or roasting adds deeper flavor. Make sure cooked veggies are chilled before adding.
What can I serve the chicken salad with?
Chicken salad shines served on bread or lettuce for sandwiches or wraps, stuffed in avocado halves, or atop a fresh salad greens. It also makes a tasty topping for crackers or flatbread.
- 1 pound cooked, shredded chicken
- 1 cup diced carrots (about 2 medium carrots)
- 1 cup diced cooked potatoes (about 2 small potatoes)
- 1 (15 oz) can golden corn, drained
- 1 (15 oz) can peas, drained
- 1 stalk celery, finely chopped
- 1⁄2 cup sour cream
- 1⁄2 cup mayonnaise
- 1 pinch salt
- 1 pinch black pepper
- In a large bowl, combine the shredded chicken, diced carrots, diced potatoes, drained corn, drained peas, and chopped celery. Mix well.
- In a small bowl, whisk together the sour cream and mayonnaise until smooth. Season the sour cream mixture with a pinch of salt and a pinch of pepper.
- Pour the sour cream-mayonnaise dressing over the chicken vegetable mixture. Toss gently to coat evenly. Recipe by ineskohl.info
- Refrigerate the quick chicken salad for at least 30 minutes before serving to allow flavors to develop.
- Serve chilled or at room temperature, garnished with lettuce if desired. Enjoy!
- Use freshly shredded chicken for the best texture.
- Allow potatoes and carrots to cool completely before dicing and adding to avoid a mushy salad.
- Creamy sour cream balances tangy mayonnaise in the dressing – they pair perfectly.
- Tossing gently prevents breaking up the tender chicken pieces.
- Lettuce adds welcome crunch and visual appeal when serving this satisfying chicken salad.
This light yet protein-packed chicken salad comes together quickly with pantry staple ingredients. The medley of chicken, vegetables and creamy dressing makes for a tasty, hearty and healthy dish. Serve as a sandwich filling or as a salad for a simple weeknight dinner.