Best Zingy Chicken Salad With Sour Cream Recipes

ZINGY CHICKEN SALAD WITH SOUR CREAM

Zingy Chicken Salad With Sour Cream image

We created this recipe ourselves by borrowing from a few different excellent Chicken Salad recipes...in search of the Ultimate Chicken Salad for our tastes. The key ingredients are sour cream and horseradish. If you like horseradish and you like chicken salad, you will like this recipe. (Please allow a few hours for the salad to meld; it changes everything.)

Provided by windy_moon

Categories Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups chicken breasts, cooked and diced (poached or baked, we prefer poached because it is moister)
1 1/2 cups finely chopped celery
1 small onion (finely minced, we prefer a sweeter onion, like Vidalia)
1 1/2 tablespoons horseradish, prepared (zing is proportionate to horseradish, so adjust at will)
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon mustard, spicy
1 tablespoon tarragon (dried, or fresh tarragon to taste)
salt (to taste)
pepper (to taste)

Steps:

Mix together sour cream, mayonnaise, mustard and horseradish.
Stir in chicken, celery, onion, tarragon, salt and pepper.
Allow at least a few hours "meld" time in the refrigerator. It improves the flavor dramatically. * I've counted the minimum meld time as cook time *.
Serve on greens or use for sandwiches. This zingy salad stands up particularly well to strong flavored breads, like dark pumpernickel.

Nutrition Facts : Calories 195.8, Fat 16.1, SaturatedFat 5.2, Cholesterol 20.3, Sodium 287.3, Carbohydrate 12.5, Fiber 1.2, Sugar 3.9, Protein 2

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

This crowd-pleasing recipe for classic chicken salad is perfect for sandwiches, salads, and snacking. Bits of celery, relish, and fresh herbs add texture and flavor while Dijon mustard and lemon juice add a tangy bite. Enjoy it just as it is, or add nuts or fruits. My favorite way to eat this is on toasted wheat bread with lettuce and tomato alongside a healthy serving of potato chips!

Provided by NicoleMcmom

Time 3h55m

Yield 10

Number Of Ingredients 14

Ingredients

cooking spray
2 pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¾ teaspoon ground black pepper, divided
¾ teaspoon onion powder
1 cup mayonnaise, or more to taste
½ cup sour cream
¼ cup sweet relish
3 stalks green onions (white and light green parts only), minced
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried dill weed
½ cup finely chopped celery

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 4.4 g, Cholesterol 65.1 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.6 g, SaturatedFat 4.7 g, Sodium 456.7 mg, Sugar 2.2 g