What’s better than bacon? Ok, nothing… but you know what makes bacon better? Cheese.
And that was my thought process when coming up with this chicken salad recipe. It’s actually pretty much the simplest thing ever, and I’m wondering why I haven’t done this before..
Well, actually, I know why… because I never ate chicken salad… like ever, before last year. And I still have a hard time finding ones that I like. I like to keep the mayonnaise at a minimum, just because I’ve never been a big ‘mayo-person’.
This chicken salad though, was dynamite! I jazzed it up by adding bacon, cheddar, sour cream and chives ~ hey, if it’s good with a potato, it’s good with anything, right?
I made this for my cousin’s pre-wedding reception, and served it with assorted crackers. It was brought out after all of the Triple-Herb Chicken Salad was gone, and I got many-a-compliment on both!
- Boil chicken in water with 1 packet of the bouillon. Boil for about 10 minutes until its all cooked through, then move to the bowl of your mixer. Using the whisk attachment, turn mixer on to shred chicken (or do it by hand or with some forks).
- In a large bowl, mix mayonnaise and sour cream add chicken, cheese, crumbled bacon and most of the chives. Season with salt and pepper. Move to your serving dish and top with chives.
- Refrigerate until ready to serve.
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Click the picture to find out more!
View my other e-books HERE.