Chicken Salad (Sandwiches)

This a delicious way to prepare a traditional chicken salad, just in time for this beautiful spring weather we are enjoying! I love all the crunchy veggies that are packed in there, it just makes it taste so summery ;)

 

Chicken Salad

2 cans chicken (have also used shredded rotisserie chicken when I had leftovers)
2 stalks celery, finely diced
1 c. dill pickles, chopped (homemade are awesome!)
3 apples, peeled and chopped
1 c. peas
3 green onions, sliced

Sauce:
3/4 c. sour cream
1/4 c. mayonnaise
3 Tbs. heavy cream (I have used milk in a pinch too)

Mix sauce ingredients together and season with garlic powder, seasoning salt, pepper and a bit of dry ranch powder (I have used Epicure spices too, and have also omitted the ranch powder, it all tastes delish). Toss chopped veggies and chicken with the sauce. Serve on croissants (the best), rolls or pita bread.

I usually half the recipe for just our family, it makes a fair bit, hope you enjoy :)

Family Pasta Salad

I like the fact that this salad has 'make ahead' in the directions, and the longer the better makes it easy to throw together while making supper the night before. And by family pasta salad I mean it 'technically' has all the food groups in it, so on busy nights could substitute as a complete meal (maybe with a hot dog on the side??).

 

Family Pasta Salad

1 3/4 c. bowtie pasta
1/2 c. mayo
1/2 c. sour cream
2 Tbsp. cider vinegar
1 1/2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. pepper
1/4 tsp. dill weed
1/4 tsp. salt
2 c. red grapes, halved
2 c. diced ham
1/2 c. green onions, chopped
1 1/2 c. cheddar cheese, cubed

Cook pasta according to package directions. Combine mayo, sour cream, mustard, sugar, dill weed, salt and pepper in small bowl. Drain pasta and put into large salad bowl. Add all ingredients including dressing, mix. Refrigerate at least 6 hours or overnight. (I have done 4 hours and it turned out good too)