Creamy Chicken Salad

Creamy Chicken Salad

19 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Kristen

“Chicken salad made with whipping cream and smoked almonds.”

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Adjust Servings

Original recipe yields 12 servings


  1. Whip cream to soft peaks. Chop almonds in food processor. Shred chicken or chop finely.
  2. In a large bowl combine the cream, almonds, chicken, mayonnaise, tarragon, salt and pepper. Mix well and serve.

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Reviews (19)

Rate This Recipe


Wonderful chicken salad - nice and creamy! Plus it's a great way to use up leftover grilled chicken. I used Hellman's light mayo and added a bit of finely chopped celery along with the almonds. This was great on mini potato rolls.



Very good recipe. I made this for a baby shower and scaled the recipe to make 35 servings. I added celery and grapes, which I love in chicken salad, and it turned out great. I didn't have fresh tarragon on hand, so I used dry tarragon (only used half of what the recipe called for since I used dry seasoning instead of fresh). The next time I make this, I will not put in as much tarragon as the recipe calls for, since I thought it was a little overpowering. However, I am pregnant and that may be why I found the taste to be a little much. Overall, this is a very good recipe and is easy to make.



This dish is especially good when broccoli, cauliflower or celery are added.

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Amount Per Serving (12 total)

  • Calories
  • 175 cal
  • 9%
  • Fat
  • 13.7 g
  • 21%
  • Carbs
  • 1.8 g
  • < 1%
  • Protein
  • 11.5 g
  • 23%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 78 mg
  • 3%

Based on a 2,000 calorie diet



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The Best Chicken Salad Ever


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