This is some excellent tasting chicken salad. The original recipe is from Cook’s Country and was published in 2007. As our norm, Colleen took the base recipe and adjusted it to our liking.
The recipe calls for cayenne pepper. Some may be hesitant to add it but we recommend not eliminating it. The small amount doesn’t add heat but does provide a subtle flavor that really makes all the difference.
This works well to serve on top of a salad, make a sammie, or put it on crackers while you enjoy a beverage at the end of your day!
½ cup shredded cheddar cheese
1 stalk of celery, chopped
½ cup mayonnaise
1 small jar pimentos, chopped and drained
2 tablespoons sour creama
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1 garlic clove , minced
2 to 3 cups cooked boneless, skinless chicken breast
Salt and pepper to taste
- We shred the chicken by using our KitchenAid mixer. Break each chicken breast into a couple of smaller pieces. Toss into the mixer bowl with the paddle blade. Turn on low and let run until the desired level of shredding, about 45 seconds to 1-minute.
- Combine cheese, mayonnaise, pimentos, sour cream, lemon juice, cayenne, and garlic in a large bowl. Add chicken and toss until coated. Season with salt and pepper. Serve or cover and refrigerate for up to 2 days.