After all these years, this recipe from my first cookbook is still my favorite way to prepare chicken salad!
With Lemon Ginger Chicken Salad, I like the way the sour cream lightens the mayonnaise-based dressing and the touch of lemon and ginger give it a little zing. I have updated a few things, however:
I chop the chicken instead of cubing it. In place of almonds, I use the spicy pecans from the recipe I recently shared. Rather than serving over a few lettuce leaves, I turn the chicken salad into a topping over a tossed salad with the grapes and pecans over Romaine lettuce instead of mixed with the chicken. I also add a sprinkling of dried cranberries. If you like your greens a bit more moist, a light drizzle of poppy seed dressing is delicious. This may seem like a seasonal salad, but I enjoy this year round.
My same trusty lemon zester, that I’ve used on TV all these years, is still doing its job!
Tell Me: What’s your favorite way to enjoy chicken salad?
Great idea to revamp or rerun some of those older recipes but do not change the Asparagus Puff recipe because all family and friends adore that recipe!
I finely chop my cooked chicken breasts in my food processor put in bowl and proceed to chop celery, onion and boiled eggs in that order. Then I add sweet pickle cubes and a bit of mayo plus poultry seasoning, salt and pepper.Then I toss it together. I serve it on fresh baby spinach with tomato and cucumbers. I also use it as a sandwich filling. With this fine texture all ages from toddlers to elderly enjoy it with ingredients adjusted accordingly. Sometimes basic just works! My husband worked in the poultry industry for over 40 years so we have eaten a lot of chicken!
This is fantastic information, Libby!! Thank you!!! Please let me know others that you enjoy so that I make sure to include them. Please tell your husband how much I love and appreciate my poultry industry friends. Some of my most memorable times were the many media tours I did for Tyson.