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Favorite Chicken Salad


  • 1 1/2- 2 lbs Chicken Breasts boneless, skinless
  • 4-6 cups chicken broth
  • 1/2 cup sour cream
  • 1/3 cup mayo
  • 1/4 cup sliced honey roasted almonds
  • 1/4 cup dried cranberries
  • salt/pepper to taste
  • mini croissants for serving


  • Place chicken breasts (sliced thin if too large or thick) in a medium saucepan and cover with chicken broth.
  • Heat over medium and bring to a simmer. Poach until cooked through, approx 15-20 minutes.
  • When chicken is done remove from broth and let cool on a cutting board.
  • When cool to touch roughly chop and shred the chicken into bite size pieces.
  • In a medium bowl mix together chicken, mayo, sour cream, almonds, cranberries, and salt and pepper to taste until blended.
  • I like to serve on mini croissants. This recipe makes about 15 or 16 mini sandwiches.
  • Pile onto a platter and watch them disappear at your next summer gathering!