The Pioneer Woman Tasty Kitchen
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Utah Chicken Salad

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

16

Description

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.

Ingredients

  • 3 whole Chicken Breasts
  • ¼ teaspoons Salt
  • ¼ teaspoons Ground Black Pepper
  • 2 Tablespoons Olive Oil
  • 1 cup Mayonnaise
  • ½ cups Sour Cream
  • 1 whole Lemon
  • ½ teaspoons Salt
  • ½ teaspoons Ground Black Pepper
  • ¼ teaspoons Onion Powder
  • 1-½ cup Sliced Red Grapes
  • 1 cup Sliced Celery
  • ½ cups Chopped Green Onions
  • ½ cups Sliced Almonds

Preparation

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.

3 Comments

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The Suzzzz on 9.16.2011

I made a batch last night after I posted this and I totally spaced taking a photo because the kitchen was such a disaster from making dinner earlier.

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The Suzzzz on 9.16.2011

Thanks, I hope you like it. I generally make a batch once a month and then I eat it for lunch every day for a week switching up between wrapping it in lettuce, putting it on a croissant, and putting it on toast with fresh tomatoes.

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cookbooked on 9.15.2011

This recipe calls for everything I think a chicken salad should have. I can’t wait to try it and will write a review. Thanks for posting it!

2 Reviews

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mayasmom on 2.18.2012

Loved it. If you can make it a day in advance it tastes even better the next day.

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cookbooked on 9.21.2011

This chicken salad is delicious. Perhaps it’s the sour cream and lemon added to the mayo in the dressing that sets it apart from others I have tried. The only change I will make next time is to cut the 1 tsp. pepper in the dressing to 1/2 tsp. pepper–just for our personal tastes. This will definitely be a repeat at our house.

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