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Creamy Chicken Salad

A simple, creamy chicken salad with celery, almonds, and a light lemon-mayo dressing.
Prep Time15 minutes
Total Time1 hour 15 minutes
Servings: 8 servings

Ingredients

  • 6 breasts chicken, cooked and cubed rotisserie or shredded chicken also works
  • 1.5 cups celery, chopped
  • 1/2 cup heavy whipping cream
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sliced almonds
  • 2 teaspoons fresh parsley, chopped

Instructions

  • In a large bowl, combine the cooked, cubed chicken and the chopped celery.
  • In a medium bowl, whip the heavy cream by hand until thickened.
  • Add the lemon juice, mayonnaise, salt, and pepper to the whipped cream and whisk until smooth to make the dressing.
  • Pour the dressing over the chicken and celery, add the sliced almonds, and stir until everything is evenly coated.
  • Refrigerate the salad for at least 1 hour to chill and meld flavors.
  • Before serving, sprinkle with the chopped fresh parsley.

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Measuring Cups and Spoons
  • Spoon or Spatula

Notes

  • Keep cooked chicken in the freezer to have on hand for recipes like this.
  • Serve on a croissant or with chips, crackers, or rolled in lettuce.
  • Optional add-ins include sliced grapes, raisins, dried cranberries, or chopped apples.