Creamy Chicken Salad

Heather Berryhill is back with a recipe the whole family will love. This time, she shows us how to make a creamy chicken salad in the Cooking Corner.

INGREDIENTS:

6 Large Chicken Breast

1. 1/2 Cup Finely Chopped Green Onions/Chives (+ more if you desire)
2. 1/2 Cup Finely Chopped Celery (+ more if you desire)
3. 4 Tablespoons Celery Seed
4. 1-2 Teaspoons Garlic Powder
5. Kosher Salt
6. 1/2 Cup Heavy Whipping Cream
7. 1 cup Cup White Wine (any white wine will do)
8. 1/2 Cup Mayo
9. 1/4 Cup Dijon Mustard

DIRECTIONS:

Preheat oven to 350.

Add wine to the bottom of a casserole dish.

Add raw chicken breasts to a casserole dish.

Sprinkle raw breasts with kosher salt, pepper, garlic powder, and lots of Celery Seed. Bake in a 350 degree oven for approximately 30-40 minutes or until done.

While chicken is cooking, chop green onions and celery. You can do this by hand or in a food processor for finer consistency. Set aside.

To make the dressing for the salad, mix together 1/2 cup white wine, 1/2 cup heavy whipping cream, 1/2 cup mayonnaise, 1/4 cup Dijon mustard, pinch of salt, lots of fresh cracked pepper. 1/2 teaspoon garlic powder, 1 teaspoon more celery seed. Give it a mix and set aside.

When the chicken comes out of the oven, allow to cool slightly, enough to handle. After chicken has cooled, chop into tiny bite-size pieces or add to a food processor for a finer chop.

After all chicken is chopped, put in a large bowl and add the juice from the bottom of the pan that the chicken was cooked in. That’s liquid gold! Add the celery and onions and the dressing and mix until you have the consistency you want.

You can serve right away, but it’s better if you allow the flavors come together overnight in the refrigerator. Or for at least 4 hours.

CHEF'S TIPS

Try adding any of these ingredients to your chicken salad if you desire:

Fresh Dill for Dill Chicken Salad

Sriracha for a kick of spice to make Sriracha Chicken Salad

Buffalo Sauce for a Buffalo Chicken Salad

Just add one of those ingredients to make it a little more interesting.

PREP TIME: 20 MIN

COOK TIME: 35 MIN

TOTAL TIME: 55 MIN

SERVES: 6-8