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This recipe was inspired by the great chicken salad at Juniper Inn/Take Out in Logan, UT. It is great by itself or served on fresh baked croissants or Parker House rolls or puff pastry shells.
Remove the chicken from the fridge and allow it to come to room temperature, then season with salt and pepper.
In a saute pan heat the olive oil over medium heat and add chicken. Cover and cook for aproximately 6 minutes on each side or until cooked all the way through. Remove from heat and allow chicken to cool on a cutting board. Once cooled, cut the chicken into a rough dice.
Roll the lemon firmly under your hand on your counter top and then microwave it for about 10 seconds. Cut in half, then juice the lemon into a bowl, straining out the seeds. Add the juice to a mixing bowl and combine with sour cream, mayo, salt, pepper, and onion powder and whisk until well blended. Using a rubber scraper fold in chicken, grapes, celery, green onions, and almonds. Store in an airtight container in the fridge until you are ready to serve.
Spicy and smokey bacon Buffalo chicken salad with creamy goat cheese and blue cheese croutons.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!