Chicken Salad Tea Room Style
Indulge in the elegant flavors of "Chicken Salad Tea Room Style," a timeless recipe that's perfect for brunches, luncheons, or light dinners. This delectable salad combines tender, shredded chicken breasts with a creamy dressing made from mayonnaise, sour cream, and a touch of lemon juice for brightness. The addition of finely chopped celery, halved red seedless grapes, toasted almonds, and dried cranberries creates a delightful balance of crunch, sweetness, and texture. Finished with fresh parsley, this chicken salad pairs beautifully with buttery croissants or crisp crackers, served atop a bed of baby lettuce or mixed greens for a sophisticated presentation. Ready in just 35 minutes and offering unforgettable flavor, this easy chicken salad is the ultimate choice for an elegant tea room-inspired meal. Perfect for gatherings or meal prep, it's a surefire crowd-pleaser that brings a hint of vintage charm to your table!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cups mayonnaise
- 0.25 cups sour cream
- 0.5 cups celery, finely chopped
- 0.5 cups red seedless grapes, halved
- 0.25 cups sliced almonds, toasted
- 0.25 cups dried cranberries
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoons lemon juice
- 2 cups baby lettuce or mixed greens
- 4 pieces croissants or crackers
Instructions
Place the chicken breasts in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12–15 minutes or until the chicken is fully cooked and no longer pink inside.
Remove the chicken from the saucepan and let it cool completely. Once cooled, shred the chicken into bite-sized pieces using two forks or chop finely with a knife.
In a large mixing bowl, combine the mayonnaise, sour cream, lemon juice, salt, and black pepper. Whisk together until smooth and creamy.
Fold the shredded chicken, celery, grapes, almonds, dried cranberries, and parsley into the mayonnaise mixture. Stir until all the ingredients are evenly coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
To serve, arrange a small handful of baby lettuce or mixed greens on a plate or inside a split croissant. Top with a generous scoop of chicken salad.
Optional: garnish with additional parsley or a sprinkle of toasted almonds. Serve alongside crackers or fresh fruit for a complete tea room experience.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 57.8 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1859 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
