I love a good chicken salad. Especially in summer and especially when its a healthier version!
I use sour cream because it resembles mayo in both taste and texture but is wayyy lower in calories.
1 chicken breast (0r about 1 cup rotisserie chicken)
1 celery stalk
1/3 cup sour cream
1 teaspoon lemon juice (fresh)
2 tablespoons dried tarragon
salt & pepper to taste
1 teaspoon garlic powder
1 pinch cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon honey
Start by cooking your chicken breast - I like to do oven bake at 400 for 20 minutes with a little bit of olive oil, salt and pepper. I like to let it cool down or completely chill before using it for chicken salad. Either let it cool and sit in the fridge or make it the night before!
Once your chicken is chilled or while it is chilling, prep your other ingredients. Cut your celery stalk in half and then dice it. You'll want about 1/3 cup of diced celery. Dice the shallot as well and you can pre-measure your other ingredients if you'd like.
Add the chicken, celery, and shallot into a small mixing bowl and stir. Then add in the sour cream, lemon juice, spices, and honey and stir again. Taste and adjust as you'd like! Chicken salad is best after sitting in the refrigerator for at least half an hour so the flavors have time to set in.
This makes enough for two! You can easily double or triple the recipe.
I like to serve chicken salad with micro greens or mixed greens, whole grain toast or crackers and some sliced veggies (like radish, carrots, etc.) I hope you all love this one as much as I do!