Creamy chicken salad, bursting with fresh grapes, toasted crunchy almonds, fresh green onions in a flavorful sherry sauce. Why is it that I feel as if Chicken Salad is reserved for Spring and Summer? For some reason, this is the time of year that I start to crave this creamy, chunky, crunchy and satisfying salad!
I collected this recipe from a friend that I met while we lived back in the Washington DC area for a short period of time. She’s a marvelous cook and I have numerous recipes from her during our time back there, those recipes hold a special meaning to me. She was a friendly face during a tumultuous time in our lives and I am so grateful for her!
This recipe is perfect to make on the weekend, then you can nosh on it all week long. Change it up each day; place a scoop or two on a bed of great lettuce, garnish with some celery sticks, a little bunch of grapes, or eat with crackers, on a croissant, some whole wheat bread, or in a pita or a yummy roll!
Or make it for a luncheon with a variety of breads and crackers allowing people to make their own.
Start with your chicken, chop or shred it up into bite size pieces and place in a large bowl. Chop your green onions, halve your grapes, toss in your toasted* almonds, chop some celery (never been a celery in my chicken salad fan).
TIP | To easily toast your almonds, place on a sheet in a 350° oven for 8-10 minutes until toasted and fragrant.
Next, make your sauce in a small bowl, add your sour cream, mayo, seasoning salt, sherry (I used a Port) and pepper.
Pour over the chicken mixture.
Stir gently to combine. Refrigerate an hour before serving for best flavors. Best if enjoyed with a week.
If you enjoy this salad, try these recipes.
If you try this recipe, be sure to tag @thefreshcooky on Instagram and hashtag #thefreshcooky.Print
Creamy, sherried chicken salad, bursting with fresh grapes, toasted crunchy almonds, fresh green onions in a flavorful sauce.
- 6 c. chopped cooked chicken
- 3 c. sliced green or red grapes
- 1 c. toasted slivered almonds
- 2 celery ribs, diced (optional)
- 3 green onions, minced
- ¾ c. mayonnaise
- ¼ c. sour cream
- 2 T. sherry (Port or Madiera may be substituted)
- ½ tsp. seasoned salt (like Lawry’s)
- ½ tsp. pepper
- Chop or shred chicken (I usually buy pre-cooked antibiotic free rotisserie chicken) and place in large bowl.
- Wash, pat dry, halve the grapes, add to chicken.
- Chop the green onions and add to chicken and grapes
- Chop celery if using, into small pieces
- Add toasted* almonds.
- In a separate smaller bowl, add mayonnaise, sour cream, sherry, seasoning salt and pepper.
- Mix together well and pour over the chicken salad.
TIP | Toasting almonds. Place almonds on cookie sheet and bake in 350 degree oven for 8-10 minutes until lightly browned and fragrant.
DID YOU MAKE THIS RECIPE? I’d love to hear how it turned out, leave a comment below and share a picture of it on Instagram with the hashtag #thefreshcooky.
Recommended for this recipe!
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