Creamy Chicken Salad

READY IN: 15mins
Recipe by StacL

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

Top Review by Zurie

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!

Ingredients Nutrition


  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!

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