Chicken Salad is a staple for so many folks- it’s fantastic in a sandwich, served on a veggie board, or even with some crackers.
The recipe is incredibly straightforward- simply mix everything together. The one thing that sets this recipe apart from others is the addition of sour cream. Most chicken salad recipes rely on mayonnaise as the main binding ingredient. With my recipe, we use half sour cream and half mayonnaise. The result is a smoother (less tangy) flavor, and when utilized in a sandwich, it doesn’t make the bread soggy. I picked up this trick from my dear friend Zakiya, who shared it in her chicken salad recipe.
Give the recipe a try and let me know what you think!
Chicken Salad for Sandwiches
- 2 pounds boneless skinless chicken breast, cooked and shredded
- ¾ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon dried dill
- 1 teaspoon lemon pepper or lemon herb seasoning
- 1 teaspoon ground black pepper
- Salt, to taste
Combine all ingredients in a large bowl and mix well. Adjust seasoning according to taste. Refrigerate leftovers.