Creamy Chicken Salad

Total Time
15mins
Prep 15 mins
Cook 0 mins

A chicken salad that doesn't use mayo...

Ingredients Nutrition

Directions

  1. Drain chicken.
  2. Combine cream cheese, sour cream, pepper, worcestershire, onion, and garlic powder. Mix well.
  3. Add drained chicken and mix well.
  4. Allow to refrigerate for a couple hours to let the flavors develop and the onions soften.
  5. Serve with crackers or make a sandwich!

Reviews

(2)
Most Helpful

MADE FOR PAC, Fall 2009. Didn't change a thing, except we do not have tinned chicken in South Africa. I'd ovenroasted a chicken yesterday, and DH and I both ate a whole leg plus wing each -- and the breast part was left! So that was perfect: I sliced that up. I had to make the recipe a little smaller, as I had only about 12 oz of chicken. I thought the salad would be far too bland, but it was not!!! It was delicious, if a little rich to our taste! I think buttermilk instead of sour cream might work well. In my photos it can be seen that I turned this into a filling starter salad. I do think the recipe as it stands needs some oomph ... maybe a little hot sauce, or sliced sweet peppers, but it can be dressed up in many ways. Thank you for a very good recipe!

Zurie September 06, 2009

Very good..and very creamy. I used lowfat sour cream and cream cheese. Next time I will add different things such as black olives, nuts etc.

Cindy Fullerton August 20, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a