Chicken Salad With Cream Cheese

Cooked chicken i use food processor but you can also use 2 forks shred to a consistency similar to tuna or pulle mayonnaise philadelphia cream cheese softened chopped celery chopped onion pitted black olives drained chopped marinated artichoke hearts drained chopped pinoli nuts chopped pine nuts salt pepper garlic powder oregano. Drain water from chicken put chicken in bowl and set aside. The Miracle Whip is according to taste 12. This is the key to why this salad is very creamy moist and just delicious.

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Cook on high for 3 12 hours or on low for 6-8 or until chicken is cooked through 165F internal temp.

Chicken Salad With Cream Cheese. Toss the chicken with bacon. Then add to the chicken the softened cream cheese and Miracle Whip. In a mixing bowl stir together chicken mayonnaise celery salt and black pepper.

Mayonnaise Cream Cheese Worcestershire Sauce Garlic Powder Pineapple Juice Salt Pepper - This is what you need for the dressing. This step is critical to finely shred the chicken. In a large salad bowl combine lettuce chicken grapes apples celery green onions and nuts.

To freeze chicken salad. Poach and shred the chicken. I use regular full-fat mayonnaise because I think it tastes better but feel free to use light if wanted.

Place the chicken mixture in a freezer-safe zip-closure bag in the freezer. In a separate bowl combine the cream cheese mayonnaise dill pickle juice dill garlic powder. Make sure that the cream cheese is very softened so you dont end up with lumps in the dressing.

Use a fork to break apart the chicken and combine it with the mayo and cream cheese mixture. Stir together and then shred chicken with 2 forks should shred easily. In a small mixing bowl combine yogurt sour cream.

Add the bacon bits chopped green onions shredded cheddar garlic powder salt and pepper to the bowl and stir well. Combine the chicken diced dill pickles and green onion in a mixing bowl. Drain the liquid from the canned chicken and then add the chicken to the mixing bowl.

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