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I cannot eat mayo. I am not sure what causes the intolerance, but I have been that way since I was a kid. If I eat it, I get a rather queasy stomach. So I often look for ways to substitute sour cream or cream cheese in recipes instead. Today for lunch I made chicken salad. My son had a friend over and they both had some. I can say this has the thirteen (well almost) year old boy seal of approval.
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Materials:
- Instant Pot Trivet
- Kitchen Aid Stand Mixer
- Large Spoon
- Bowl Scrapper
- Measuring Cup
Ingredients:
- 3 Chicken Breasts
- 1 cup Chicken Broth
- 8 oz Sour Cream
- 16 oz Cream Cheese block
- 1/4 cup Craisins
- 1/2 cup chopped Pecans
- 1/8 tsp Garlic Powder
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1/8 minced Onion
- Crackers (optional)
Procedure:
- Cook your chicken and broth in your Instant Pot. Mine was frozen, so I cooked it on Poultry on High for 20min. NPR…actually I forgot I was making it, so it naturally depressurized because it was out of sight out of mind.
- Place your chicken in your mixer bowl. Turn on low setting. Let your mixer do the work of shredding your chicken (I wish I took a picture of this! It was the first time I tried, but it worked perfectly).
- Add your sour cream, cream cheese, and seasonings. Turn mixer on low setting. Scrape sides if needed to make sure it is mixed evenly.
- Add your fruit and nuts. Fold in.
- Enjoy with crackers or alone.
This turned out so well. Like I said, the boys enjoyed it too. I have extra in the fridge so lunch for tomorrow is taken care of as well. You can add more seasonings or extras as you want. I think next time, I will add some diced celery for some extra crunch.
