Creamy Chicken Salad
"A chicken salad that doesn't use mayo..."
photo by Zurie
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 (10 ounce) cans canned chicken, drained
- 8 ounces cream cheese
- 1⁄2 cup sour cream
- 1 tablespoon fresh ground black pepper
- 2 tablespoons Worcestershire sauce
- 2 -3 tablespoons dried onion flakes
- garlic powder, to taste
directions
- Drain chicken.
- Combine cream cheese, sour cream, pepper, worcestershire, onion, and garlic powder. Mix well.
- Add drained chicken and mix well.
- Allow to refrigerate for a couple hours to let the flavors develop and the onions soften.
- Serve with crackers or make a sandwich!
Questions & Replies
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Reviews
-
I thought it was a little bland, so I added about 10 drops of sriracha sauce to a half recipe. Perked it right up! I used buttermilk instead of sour cream, just to save a trip to the store, it tasted fine. -
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! -
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.
Tweaks
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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!
RECIPE SUBMITTED BY
StacL
212
<p>I live in good 'ole central Illinois with my wonderful husband (Dylan), a smelly dog (Kayla), our son DJ (born in 2010), and our?daughter Anna (born 2013).?Dylan is one of the least picky eaters I have ever met, which is great for me. I do like trying new recipes and cooking with new ingredients. Dylan never questions what I put in front of him, but does provide honest feedback. I love the zaar website and browse it regularly. The majority of new menu items I cook come from these posted recipes. I especially enjoy that a group of new recipes are posted every day. I love to be outdoors, and enjoy hunting, fishing, and camping. I am an avid reader and can't go without having a book at my disposal. Dylan and I enjoy going to concerts, sampling different wines and beers. Even though I have always lived in the Midwest, I don't care for winter and don't feel I'll ever get used to cold weather. <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /></p>
