Chicken Salad

It’s Monday again, and time for something easy. It has been awhile since I made chicken salad, so let’s give that a try. You can always buy a roasted chicken at the store to shred up for this dish. I like to take a couple bone in chicken breasts and cook them at 375 degrees for about an hour or so. I let them cool, and then shred them. There are lots of dishes you can make with this shredded chicken. But today, let’s make chicken salad. Try it, you’ll like it!

Chicken Salad


  • 3 cups shredded chicken
  • 1/2 cup sour cream
  • 2 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 celery ribs, minced
  • 1/4 cup dried cranberries
  • 1 apple, diced
  • 1/4 cup toasted pecans
  • 1 Tbsp minced fresh parsley
  • 1 Tbsp minced fresh tarragon


  1. Shred chicken.
  2. Whisk sour cream, lemon juice, and mustard in large bowl.
  3. Transfer chicken to bowl with mixture.
  4. Add celery, apple, pecans, cranberries, parsley, and tarragon.
  5. Toss to combine.
  6. Season with salt and pepper to taste.

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