Nutty Chicken Salad
This chicken salad has all the old school feels...white raisins and pecans make it a little sweet and a little salty. Eat it on your sandwich, on a fresh tomato or straight out of the bowl!
Ingredients
- 4 cups cooked, shredded chicken, 5 breasts or 3 cans cooked chicken
- 1 cup finely chopped celery optional
- 1/2 tsp salt
- 1/2 tsp seasoned salt
- 1/2 tsp pepper
- 1 1/2 cup white or golden raisins
- 1 cup toasted pecans or almonds
- 1 1/2 cup Hellmann's mayo
- 1 cup sour cream
Instructions
- To roast 5 chicken breasts, sprinkle 1/2 tsp Kosher salt and 1/4 tsp pepper on each breast.
- Roast in 450 degree oven for 40-45 minutes, until done. Let cool and then shred or chop.
- While chicken is cooling, chop 1 cup pecans and toast in 350 degree oven for 7-8 minutes.
- In order listed, add to chicken the celery, salt, seasoned salt, pepper, raisins, pecans, mayo and sour cream.
- Mix well and refrigerate before serving.