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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.

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