Description
A rich and easy chicken salad that tastes great cold or warm, perfect for lunch or a quick dinner.
Ingredients
Scale
- 3 Cups chicken, shredded or cubed
- 1 Cup celery, finely chopped
- 1 Cup sharp cheddar cheese, shredded
- ½ Cup crispy bacon, crumbled
- ½ Cup toasted slivered almonds
- ½ Cup mayonnaise
- ¼ Cup sour cream
- 3 Green onions, sliced
- Salt & Pepper, to taste (about ¼–½ tsp each)
Instructions
- Cook or use leftover chicken. Cube or shred it.
- Chop celery and slice green onions. Crumble the bacon.
- Toast the slivered almonds for extra crunch.
- In a large bowl, combine chicken, celery, green onions, bacon, almonds, and cheese.
- Add mayonnaise and sour cream, stirring until creamy and even.
- Taste and adjust with salt and pepper if needed.
- Chill the salad for 30 minutes to allow flavors to mix.
Notes
Serve it on fresh bread for sandwiches or use lettuce leaves for low-carb wraps. It keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg