Nannie's Chicken Salad
Happy Monday! I hope everyone is off to a good week. As mentioned previously I'm sure, I do meal prep for a few friends each week, and this week I decided to make chicken salad as one of the meals...but not just ANY chicken salad. This chicken salad has been known by many for as long as I can remember. My great grandmother, who I was fortunate to have in my life until my 20s, used to make this frequently. My grandmother also makes it, and so does my Mom. It truly is just the best chicken salad - and what makes it is my grandmother's canned sweet pickles. Since you don't have access to those amazing pickles, you could try swapping in different sweet pickles and their juice. I cannot wait to nosh on this all week long. Enjoy!
Ingredients:
3 chicken breasts, diced
1/4 cup yellow onion, diced
1/4 cup celery, diced
1/4 cup sweet pickles, diced
~1 tb sweet pickle juice (from whichever pickles you use)
1 tsp salt
1/2 tsp ground black pepper
dash of ground mustard
1/3 cup mayo (use a good quality made with olive oil or a healthier version)
1/3 cup reduced-fat sour cream
Directions:
Salt and pepper the chicken and boil or bake the chicken breasts until cooked through. I baked them at 400 for 22-24 minutes. Once cooled, dice up the chicken and place in a large bowl. Add in the onion, celery, pickles, ground mustard, salt, and pepper. Stir well to combine. Add the sour cream, mayo, and pickle juice and mix well to combine. Refrigerate a couple of hours before serving, if possible. This should last in the fridge for up to 4 days or so. Serve with crackers or as a sandwich!
