My take on Junior League Chicken Salad

This is my take on the Abilene Junior League’s Chicken Salad . . . so delicious! Place a dip on a plate for a luncheon entrée, serve with crackers or as a sandwich filling.

Junior League Chicken Salad

About 1 ½ to 2 lb. uncooked chicken breasts (to yield about 2 1/2  cups cooked chicken) (see Don’s Slow Cooker Method for Cooking Chicken Breast -- to be posted soon)

3/4 cup acini di pepe pasta

1 cup finely diced celery

2 hard cooked eggs, chopped

6 slices bacon, cooked until crisp & crumbled

1/2 cup mayonnaise

1/2 cup sour cream

1/2 lemon, juiced

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Curry powder, to taste (about 1/2 teaspoon)

Toasted almonds to sprinkle on top, optional

1. Cook chicken breasts. I recommend Don’s Slow Cooker Method for Cooking Chicken Breast; save any leftover liquid to moisten chicken if needed or use to cook pasta. Chicken may be cooked a day in advance.
   
2. Cook pasta in salted chicken broth according to package directions. Drain.
3. Place chicken, eggs, bacon, mayo, sour cream, lemon juice, salt, pepper and curry in a bowl and, using a light touch, mix to incorporate all ingredients. Add more mayo and sour cream if mixture seems dry; taste and adjust seasonings.
   
   
   
   
4. Refrigerate.
5. Top with almonds for garnish if desired.

Recipe without photos . . .

Junior League Chicken Salad

About 1 ½ to 2 lb. uncooked chicken breasts (to yield about  2 1/2  cups cooked chicken) (see Don’s Slow Cooker Method for Cooking Chicken Breast -- to be posted soon) 

3/4 cup acini di pepe pasta

1 cup finely diced celery 

2 hard cooked eggs, chopped

6 slices bacon, cooked until crisp & crumbled 

1/2 cup mayonnaise 

1/2 cup sour cream 

1/2 lemon, juiced 

1/2 teaspoon kosher salt 

1/4 teaspoon pepper 

Curry powder, to taste (about 1/2 teaspoon)

Toasted almonds to sprinkle on top, optional

1. Cook chicken breasts. I recommend Don’s Slow Cooker Method for Cooking Chicken Breast; save any leftover liquid to moisten chicken if needed or use to cook pasta. Chicken may be cooked a day in advance.
2. Cook pasta in salted chicken broth according to package directions. Drain.
3. Place chicken, eggs, bacon, mayo, sour cream, lemon juice, salt, pepper and curry in a bowl and, using a light touch, mix to incorporate all ingredients. Add more mayo and sour cream if mixture seems dry; taste and adjust seasonings.
4. Refrigerate.
5. Top with almonds for garnish if desired.