Kristina’s Chicken Salad

chickensaladThis recipe assumes you have Butter Balls on hand as you start by making a simple white sauce.  If you do not have butter balls simply combine 2 Tablespoons softened salted sweet cream butter and 2 Tablespoons flour until well combined.  Use this mixture to replace the Butter Balls in the recipe.  And – this is best when prepared, chilled and served the next day.

In small saucepan over medium heat add…..
2/3 cup milk
3 Butter Balls
…..and heat while whisking until butter balls have melted and mixture has thickened.  Set aside to cool.  In storage container add…..
4 cups large diced roasted chicken breast 
1 teaspoon salt
1/2 ground pepper
…..and stir to combine.  To seasoned chicken add…..
1 1/2 cups diced celery
4 small thinly sliced green onions
…..using both bulbs and green tops.  In medium sized mixing bowl combine…..
1 1/3 cup real mayonnaise (we prefer Mrs. Clarks)
1 Tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon A-1 Steak Sauce
Stir to combine then add your cooled white sauce to the mayonnaise mixture, and again stirring to combine.  Add sauce to the chicken mixture to your preference.  It’s not necessary to use all the sauce.  Enjoy plain by serving a dollop of the salad on a crisp iceberg lettuce leaf  or topped on a croissant as typically served in restaurants.

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