arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Chicken Salad for Company

Adapted By Brennan's 27 Sep 2018

Serving Size:

Serves 8


3 whole boneless chicken breasts (1 1/2-2 pounds), poached and cut into bite-size pieces

1 large red bell pepper, cut into julienne strips

2 large heads broccoli, cut into florets

12 slices thick-cut bacon, cooked crisp and crumbled

3/4 cup sour cream

4 1/2 Tablespoons Dijon mustard

4 1/2 Tablespoons Brennan’s Raspberry Honey Vinegar

2 Tablespoons finely chopped fresh dill

Adapted From:

This salad is creamy, crunchy, salty, tart, sweet, and savory. Yum!

Combine the poached chicken with the red pepper in a large bowl. In a vegetable steamer over boiling water, steam the broccoli for 2 to 3 minutes, or until it just starts to get tender. Add it to the chicken, and mix it in gently. Mix in the crumbled bacon. 

Whisk together the sour cream, mayonnaise, Dijon mustard, raspberry honey vinegar and dill.

Pour the dressing over the chicken and vegetables, and mix well.

Chill the salad for at least 2 hours before serving.