Sherried Chicken Salad
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Creamy sherried chicken salad, bursting with fresh grapes, toasted crunchy almonds, fresh green onions in a flavorful sherry dressing. 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! But it’s delicious anytime of year!
SHERRIED CHICKEN SALAD
~ PIN NOW FOR LATER ~
I collected this recipe from a friend that I met while we lived for a short time back in the Washington DC area. 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 for Sherried Chicken Salad 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.
In a large mixing bowl, add your chopped or shredded chicken. Chop your green onions, halve your grapes, toss in your toasted* slivered, almonds, chop celery, if desired.
How to Toast Almonds
To easily toast your almonds, place on a quarter sheet pan in a 350° oven for 8-10 minutes until toasted and fragrant. Shaking about half way through. Cool completely and toss into salad.
Next, make your dressing in a small bowl, add your sour cream, mayo, seasoning salt, sherry (I used a Port) and pepper. Whisk until combined.
Pour over the chicken salad mixture. 
Stir gently to combine. Refrigerate an hour before serving for best flavors. Best if enjoyed with a week.
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Equipment
Ingredients
- 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 omit for keto
- 2 T. sherry Port or Madiera may be substituted
- ½ tsp. seasoned salt like Lawry’s
- ½ tsp. pepper
- Croissants Rolls, Crackers or Bread for serving with and or on (optional)
- Leafy Green Lettuce optional
Instructions
- 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, gently mix throughout salad mixture
- Refrigerate an hour for best taste prior to serving. Serve a portion on a lettuce leaf with crackers or on a roll or croissant as sandwiches.
This is a great chicken salad that we will really enjoy, we love chicken salad! Thanks so much for sharing your awesome post with us at Full Plate Thursday,442 and come back soon!
Miz Helen
I’ve been looking for this recipe for a long time. I had it years ago when my children were small and I made it all the time. Because of a house fire and lost a lot of my great recipes and this was one of them that I have missed. Thanks so much for posting it
I’m so sorry about the house fire and yet so glad it’s the same recipe! And I hope you enjoy it!!