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

Ingredients 

• 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

Directions:

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.