Chicken Salad, Not Plain But Simple

Chicken salad is a versatile staple—perfect for lettuce wraps, tossed salads, or simply served on bread with a side of potato chips. I've been making this recipe for years, and my family goes nuts over it! Don't feel like cooking chicken breasts or thighs? Grab a rotisserie chicken for an easy shortcut. I like to use a combination of thigh and breast meat—the thighs add a rich depth of flavor.

Ingredients:

Serves 2-4

• 2 cups shredded chicken (white and thigh meat)

• 1/4 tsp dried dill or 1/2 tsp fresh dill

• 1/4 tsp granulated garlic

• 1/4 tsp granulated onion

• 1/4 tsp dried basil

• 1 tsp dried parsley or 1 1/2 tsp fresh parsley

• 1/4 tsp Kosher or sea salt

• 1/4 tsp black pepper

• 1 tbsp sour cream

• 3/4 cup mayonnaise

Instructions:

1. Prepare the Chicken:

   • If using fresh chicken, cook and shred it. For a shortcut, use a store-bought rotisserie chicken and remove the skin before shredding.

2. Mix the Seasonings:

   • In a large bowl, combine the dried dill, granulated garlic, granulated onion, dried basil, parsley, salt, and black pepper.

3. Add the Wet Ingredients:

   • Stir in the mayonnaise and sour cream until well combined.

4. Incorporate the Chicken and Celery:

   • Add the shredded chicken and chopped celery (if using) to the bowl. Mix until everything is evenly coated.

5. Chill and Serve:

   • For best flavor, cover and refrigerate for at least 30 minutes before serving.

   • Serve on bread with a side of potato chips, in a lettuce wrap, over a tossed salad, or with crackers.

Optional Variations:

• 1/8 cup celery, finely chopped (adds a nice crunch)

• Add 1/8 cup chopped walnuts for a bit of nuttiness and texture.

• Add 1/8 cup dried cranberries for a touch of sweetness.