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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love the flavor of rosemary with chicken. This is a good luncheon salad that my mom makes. From her Gooseberry Patch Celebrate Spring Cookbook. Ingredients:
3 cups cooked chicken breasts, cubed |
3 cups celery, thinly sliced |
1/3 cup mayonnaise |
1/3 cup sour cream |
1 tablespoon fresh rosemary, finely chopped |
Directions:
1. Add the chicken and celery to a mixing bowl; toss to combine.
2. In a smaller bowl, add the mayonnaise, sour cream, and rosemary; stir to blend.
3. Spoon mayo mixture onto chicken mixture; stir gently to distribute.
4. Season to taste with salt and pepper.
5. Chill in the refrigerator 4-6 hours before serving.
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