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Chicken Salad (based on recipe on Kirkland canned chunk chicken breast) Recipe

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This recipe for Chicken Salad (based on recipe on Kirkland canned chunk chicken breast) is from Lynn's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 – 12.5 oz cans Kirkland premium chunk chicken breast

3/8 cup light sour cream

3/8 cup light mayo

(Original recipe was 1/2 cup sour cream, 1/4 mayo, but I prefer more mayo)

1 ½ tsp lemon juice (fresh if available but squeeze bottle ok)

1 tsp Dijon or yellow mustard

¾ cup celery, finely chopped

1 cup seedless red grapes sliced/chopped OR 1/2 cup craisins chopped

¼ cup pecans finely chopped

Salt and pepper ( not sure how much)

Celery salt ( not sure how much, 1/4 tsp?)

* I usually add 1/2 apple, peeled and diced

* 1 tbsp. finely minced onion (optional of course)
Directions:
Directions:
MIX mayo, sour cream, mustard, lemon juice, onion, salt, pepper and celery salt in large bowl.

Break up the chicken in separate bowl before combining seems easier.

ADD chicken, celery, grapes/craisins, apple, nuts.

Taste and salt/pepper more if needed.

REFRIGERATE, covered 1 hour or overnight, to blend flavors.

Serve on Hawaiian roll with lettuce.

 

 

 

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