Hi Paula, Thanks for all the variations for chicken salad. I've not seen one quite like I make, but use the basic start with mayo and sour cream, celery and cubed grilled chicken breast. I add chopped pecans as the nut ingredient and it gives the salad a nice nutty taste, more than the almonds. We use fresh, never been frozen chicken breasts from "The Hen House" here in Lenexa (Kansas City Area on Kansas side). We will grill 16 halves over apple woodchips that gives the chicken a nice golden look. Cool them and package in sandwich ziploc bags and then put those bags into a large freezer bag and freeze for indiviual use later. Just thaw one of those in the micro to make the chicken salad.

By Diana Studer on July 25, 2011

I have made this several times - great hit !! People keep asking me for the recipe. I am not a cook - only a chili cook - usually only cook at chili cookoffs, so when some ask for a recipe from me - I know it's got to be good

By Michele on July 25, 2011

I just made this for my Grandfathers birthday cook out it is yummy.

By Catherine Gooding on July 23, 2011

This is the best chicken salad I have ever tasted. I normally do not like chicken salad but watched Paula make this then tried it & everyone says it is YUMMY! I have even substituted toasted pine nuts in a pitch. Thank you! J. Steffen

By Anonymous on June 11, 2010