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Total Time
15mins
Prep 15 mins
Cook 0 mins

A refreshing chicken salad to have on a bed of greens, in a tortilla or a pita pocket. I just made this up one day with leftover chicken.

Ingredients Nutrition

Directions

  1. Place mayo, sour cream, spicy brown mustard, raspberry vinaigrette, poppy seeds, lime juice, salt and pepper in a bowl and mix well.
  2. In a separate bowl combine the chicken, celery, dried cherries, sunflower seeds and parsley.
  3. Pour mayo mixture over the ingredients and mix.
  4. Gently stir in the avocados making sure not to mash them.
  5. NOTE: You may use non or low fat mayo and sour cream for a lighter version.