Ever so often our local grocery store has a special on whole fryer chickens and I like to grab two or three. I used to put them into the freezer, but I never remembered to drag them out in time to thaw. Now I’ve started baking and shredding them as soon as I get home from the store. They really are the best when I have time to leave them in the crockpot all day and let them cook slowly, but they’re still delicious after a few hours in the oven. I store the shredded chicken in the freezer until I’m ready to use it. The shredded chicken thaws SO much faster than a whole chicken!
I recently made Chicken Alfredo Spaghetti Squash Boats and had some shredded chicken left over. Since I’m always trying to find new things for lunches, I thought I’d give chicken salad a try.
I am really pleased with how this recipe turned out. I used the Blue Owl’s Crunchy Chicken Salad recipe for inspiration (I am so completely addicted to it!), but made a couple of my own additions. I started with Wildtree’s Dill Dip (sour cream, mayonnaise & dill dip blend), I’m not sure that the sour cream added a whole lot to the flavor. I really enjoy the combo on the Dill-icious Chicken Bites, but here I think it would be fine to go with just mayo and skip the sour cream all together. I also added the dried cranberries (Blue Owl uses pickle relish). Don’t skip the lemon juice…. it just adds the perfect little bite…. or the pecans… they add a little crunchy texture.
Chicken Salad Rollups
- 3 c. Chicken, shredded
- 1/4 c. Sour Cream
- 1/4 c. Mayonnaise
- 1/2 Onion, diced
- 1/4 c. Pecans, chopped
- 1 tsp. Wildtree Dill Dip Blend
- 2 tsp. Lemon Juice
- 1/4 c. Dried Cranberries
- Bib Lettuce
In a medium bowl combine all ingredients, except the lettuce. (You may prefer to add more or less mayonnaise… I don’t like a whole lot. Just enough to make everything stick together.)
Use the bib lettuce like a tortilla to roll the chicken salad up.
Store leftovers in an airtight container.