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Celebration Chicken Salad With Pistachios

8 servings

• 8 ounces light sour cream
• 1 cup reduced-fat mayonnaise
• 4 cups already roasted and sliced chicken (see note)
• 1 bunch scallions (for 1 cup chopped)
• 2 ribs celery (for about 1 cup chopped)
• 1 cup shelled pistachios, unsalted if available
• 1/3 cup sweet pickle relish, drained well
• 1/2 teaspoon black pepper, or more to taste
• Salt, to taste (if nuts are unsalted)

In a 2-quart or larger bowl, mix together the sour cream and mayonnaise. Chop the chicken into chunks, if necessary, and add to the mayonnaise mixture. Stir until the meat is well coated.

Rinse the scallions and slice them, using all of the whites and enough of the tender green tops to make about 1 cup. Sprinkle them over the chicken as you chop. Cut the celery into bite-size pieces and add to the salad. Add the nuts, sweet pickle relish and black pepper. Stir to mix well. Add salt and additional black pepper to taste, if necessary.

Serve immediately or cover and refrigerate for up to 24 hours.

Notes: Use an equal amount of already roasted chicken (homemade or from the rotisserie), grilled chicken breast or roasted-turkey leftovers, if desired. For testing purposes, we used two packages of Perdue Shortcuts Carved Chicken Breast. Full-fat sour cream and mayonnaise can be substituted.

Start to finish: less than 15 minutes

Per serving: 358 calories (53 percent from fat), 20 g fat (5 g saturated), 71 mg cholesterol, 26 g protein, 13 g carbohydrates, 2 g dietary fiber, 321 mg sodium.

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