Basic Chicken Salad

By okstategrad

Ingredients

• 2 parts Sour Cream (2/3 cup)
• 1 part Mayonnaise (1/3 cup)
• Celery Salt – 1/2 teaspoon
• Pepper – at least a teaspoon if not more
• Salt – teaspoon (more or less)
• Few dashes of Poultry Seasoning
• A dash or two of Cayenne Pepper
• 1/2 Red onion – finely diced (white onion will do in a pinch, just not as flavorful)
• 3 – 4 stalks of celery, finely chopped / diced
• 1/2 cup of chopped or slivered almonds (just not diced small)
• 1 can of chicken, shredded (you can add more if you like), or use 1 or 2 cups of baked or rotisserie chicken, diced, chunked, or shredded

Preparation

Step 1

2 parts Sour Cream (2/3 cup)
1 part Mayonnaise (1/3 cup)
Celery Salt – ½ teaspoon
Pepper – at least a teaspoon if not more
Salt – teaspoon (more or less)
Few dashes of Poultry Seasoning
A dash or two of Cayenne Pepper

Whisk until fully incorporated. Adjust seasonings. The Poultry Seasoning is key, but just be careful with it. I usually find I’m adding more salt and poultry seasoning. If you get it too salty, add some sugar – a generous pinch at a time.

Let stand while you cut up and gather the other ingredients:

½ Red onion – finely diced (white onion will do in a pinch, just not as flavorful)
3 – 4 stalks of celery, finely chopped / diced
½ cup of chopped or slivered almonds (just not diced small)
1 can of chicken, shredded (you can add more if you like), or use 1 or 2 cups of baked or rotisserie chicken, diced, chunked, or shredded

Throw it all in, taste to adjust the seasoning. If you can stand to let it sit overnight, it will be even better! I prefer mine chunky, but make it to your liking. The key is to keep it simple!

From Skip Eller