A chicken salad mixed with shredded lettuce, sliced green onion, chopped tomato, shredded cheese, chopped pecan and dressed with mayonnaise, pictured stuffed in a toasted pita.
Patsy's Cheesy Chicken Salad
I love a good chicken salad recipe and occasionally I enjoy adding lettuce and tomato to my chicken salad sandwiches, but it had never occurred to me to include them in my chicken salad!
Enter me browsing through some of my old cookbooks and seeing this recipe in the cookbook Bless Your Heart: Saving the World One Covered Dish at a Time (#ad), and y'all, it also adds in the unusual ingredient of shredded cheese, so I knew I needed to give it a try!
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It's a recipe of one of the authors, Patsy Caldwell and well... turns out, it's actually pretty fantastic!
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Here's what you'll need to make Patsy's Cheesy Chicken Salad:
- 4 cups diced cooked chicken
- 1 tablespoon lemon juice
- 1/2 cup chopped pecans
- 1 cup shredded iceberg lettuce
- 1 cup shredded cheese of your choice
- 1 medium tomato, diced
- 1 green onion, sliced
- 1 to 1-1/2 cups mayonnaise, to taste
- Salt and pepper to taste, only if needed
Gently toss.
Add 1 cup mayonnaise and toss, adding additional mayonnaise to desired consistency.
If using a rotisserie chicken, be mindful of the salt before adding any more! Taste and add salt and pepper only as needed. Cover and refrigerate for 2 hours or up to overnight.
Serve as a sandwich or wrap, stuffed into a tomato or scooped over lettuce with crackers on the side.
For more of my favorite chicken salad recipes, check out this collection on my Pinterest page!
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