I have no idea where this recipe came from. Wish I could tell you. If anyone knows, I would love to give due credit. This is so yummy! It’s a favorite around here. Even my kids love it. That’s unusual.
It’s low carb. And to make it “Atkins Induction Phase” friendly, simply make it without grapes and eat it over a bed of lettuce. If you aren’t worried about all that, make it per the recipe and eat it on large buttery croissants! YUM! (That’s my favorite way, of course!) Or just keep it low carb by preparing as is and eating in lettuce wraps, on a bed of lettuce, or on whole grain crackers. My favorite are Wasa Multigrain Flatbread Crackers. They are full of fiber and very good for you and very yummy! This is great for when you are losing weight or maintaining your weight. You don’t NEED to eat a croissant EVERY DAY! You can have one once in a while though. Just because they are so yummy!!
4 chicken breasts, cooked and sliced*
1:1 mayo and sour cream seasoned with dill weed, basil, and garlic
(about ½ cup each—or double this and save half as extra for spread/dip)
salt to taste
½ large or 1 medium sweet (Vidalia) onion, thinly sliced
1 red bell pepper, thinly sliced
4 stalks celery, thinly sliced
red seedless grapes, halved
Mix Mayonnaise, Sr. Cream, Dill Weed, Basil, Garlic and Salt – all seasonings to taste. Set Aside
Slice all your ingredients
Mix ingredients with mayo mixture
Viola! Chicken Salad!
*I usually just pan boil my chicken breasts and then slice them on the diagonal. I place the chicken breast in a pan and add about 2″ of water. Cover with a lid. Bring to boil. Turn chicken every so often. Test the temperature of the chicken – cook to 180 degrees. Remove from water. Drain. Then, if I’ve been smart and have prepared in advance, I’m able to put the chicken breasts into the fridge to cool down. They slice better when they are cold.