Brian’s Chicken Salad

Posted on August 10, 2009
Filed Under eat | 2 Comments

5 boneless, skinless chicken breasts

Olive oil

Salt and Pepper

½ cup mayonnaise

¼ cup sour cream (or omit and make it ¾ cup mayo)

2 stalks celery, diced small

½ red or green bell pepper, diced small

1 small carrot, diced small

1 cup seedless grapes, cut in half

¼ cup chopped pecans (or walnuts)

1 Tablespoon chopped parsley

¼ teaspoon paprika

Cook Chicken: Preheat oven to 400. Place chicken breasts on a sheet pan, coat both sides with olive oil, salt and pepper. Roast until chicken is cooked through but not dried out (165 degrees), about 20-25 minutes.
Cool breasts. The chicken can be cooked a day ahead and refrigerated.
Cut cooled/chilled chicken into ¾ inch dice, or shred.
Place chicken in a large bowl and add all other ingredients. Mix Well.
Refrigerate mixed salad for at least 1 hour (up to 24 hours) before serving to allow the flavors to combine.
Serve on rolls or bread with salad greens and thin cucumber slices.

2 Responses to “Brian’s Chicken Salad”

Amy Morris on June 10th, 2010 12:54 pm

My favorite kind of Salad is none other Potato Salad. it really taste yummy.`.,
Caden Alexander on July 28th, 2010 11:15 am

whenever my sister makes potato salad, i always eat them in less than a minute or so he he. i just love all sorts of salad. ;”‘

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