Creamy Chicken Salad
User Reviews
5
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Prep Time
15 mins
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Chill
1 hr
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Total Time
1 hr 15 mins
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Servings
8
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Calories
471 kcal
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Course
Main Course, Salad
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Cuisine
American
Creamy Chicken Salad
Description
The salad starts by combining cooked chicken breast, cubed or shredded, with crisp chopped celery. The dressing is made by whisking heavy whipping cream until thick and folding in mayonnaise, lemon juice, salt, and pepper for a smooth, tangy coating. The dressing evenly binds the salad ingredients.
Adding sliced almonds provides nuttiness and crunch, while fresh parsley sprinkled on top adds an herbal note and visual appeal. The salad is refrigerated for at least an hour to meld flavors and thicken slightly.
This chicken salad suits many serving options such as a sandwich filling on croissants, a dip for chips or crackers, or rolled in lettuce or tortillas for light meals. Optional fruit like grapes, raisins, or chopped apples can be added for sweetness.
Practical notes include preparing components ahead and storing separately for convenience, plus advice on freezing and reheating. Leftovers keep for several days when stored properly.
Ingredients
- 6 chicken breast cooked and cubed (rotisserie chicken and shredded chicken work too
- 1½ cups celery chopped
- ½ cup heavy whipping cream
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup almonds sliced
- 2 teaspoons parsley chopped, fresh
Instructions
- In a large bowl, combine chopped chicken and celery.
- In another bowl, whip cream by hand until thickened. Add lemon juice, mayonnaise, salt, and pepper. Whisk together until smooth.
- Pour dressing over chicken and celery. Add sliced almonds and mix until combined.
- Refrigerate for at least 1 hour. Sprinkle with chopped parsley before serving.
Notes
- Prepare the chicken, celery, almonds, and parsley up to two days in advance and store separately from the dressing for freshness.
- Combine dressing with the other ingredients just before serving to maintain texture and flavor.
- Store any leftovers in an airtight container in the refrigerator for 2 to 3 days.
- Cooked chicken can be frozen in batches; thaw as needed for quick meal prep.
- Serve the salad as a sandwich filling, dip with chips or crackers, or wrapped in lettuce or tortillas.
- Add fruit like grapes, raisins, dried cranberries, or chopped apples for sweeter variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 471kcal | 24% |
| Carbohydrates | 3g | 1% |
| Protein | 38g | 76% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 137mg | 46% |
| Sodium | 684mg | 29% |
| Potassium | 744mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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