Description
A quick and flavorful creamy Cajun spiced chicken salad combining tender chunk chicken breast with crunchy celery, crisp apple, and toasted almonds, all blended in a zesty mayo and sour cream dressing. Perfect for a light lunch or easy dinner.
Ingredients
Scale
Chicken Salad Ingredients
- 2 cans (12.5 oz each) chunk chicken breast, drained
- 2 stalks celery, diced
- 1 crisp red or green apple, cored and diced
- ½ cup chopped almonds
- 2 teaspoons Cajun seasoning
- 1 tablespoon dried parsley
- 4 tablespoons mayonnaise or Miracle Whip
- 2 tablespoons sour cream
Instructions
- Shred the Chicken: In a medium bowl, shred the drained chicken chunks using a fork to create smaller, bite-sized pieces that will mix well with the other ingredients.
- Add Vegetables and Nuts: Add the diced celery, diced apple, and chopped almonds to the shredded chicken to introduce crunchy textures and fresh flavor contrasts.
- Season the Salad: Sprinkle in the Cajun seasoning and dried parsley evenly over the mixture, ensuring a balanced blend of spice and herbaceous notes.
- Mix in Creamy Ingredients: Add mayonnaise (or Miracle Whip) and sour cream to the bowl, which will create a rich and creamy dressing that coats each component.
- Combine Thoroughly: Stir all ingredients together until well combined and the salad has a uniformly creamy texture with vibrant color throughout.
- Adjust the Flavor: Taste the salad and, if needed, adjust seasoning by adding more Cajun spice or salt to suit your preference.
- Chill Before Serving: Cover and refrigerate the chicken salad for at least 30 minutes to allow flavors to meld and the salad to serve chilled for optimal taste.
Notes
- Use Miracle Whip as a lower-fat alternative to mayonnaise if desired.
- Toasting almonds lightly before chopping can enhance their flavor.
- For a spicier kick, increase the Cajun seasoning slightly.
- This salad can be served on a bed of greens, in sandwiches, or with crackers.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
