Chicken Salad With Sage Biscuits Recipe

Name: Chicken Salad With Sage Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless skinless chicken breast halves; 1 cup mayonnaise; 8 ounces sour cream; 1 cup diced celery; 1 cup red seedless grapes or 1 cup green grape, halved or quartered; salt & fresh ground pepper; 1/2 cup cold whole milk; 1 egg; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon salt; 1 tablespoon finely chopped fresh sage; 1/4 teaspoon fresh ground black pepper; 3/4 cup chilled unsalted butter, cut into small pieces (1 1/2 sticks)

Servings: persons

3 lbs boneless skinless chicken breast halves
1 cup mayonnaise
8 ounces sour cream
1 cup diced celery
1 cup red seedless grapes or 1 cup green grape, halved or quartered
salt & fresh ground pepper
1/2 cup cold whole milk
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon finely chopped fresh sage
1/4 teaspoon fresh ground black pepper
3/4 cup chilled unsalted butter, cut into small pieces (1 1/2 sticks)

1
CHICKEN SALAD:
2
Cook chicken until no longer pink in the center by either roasting it or poaching it in water or chicken broth. After it has cooled completely, dice into small pieces.
3
In a small bowl stir together mayonnaise and sour cream. In a very large bowl stir together chicken, celery, grapes and sour cream mixture. Add salt and pepper to taste. Cover and chill 2 to 24 hours.
4
SAGE BISCUITS:
5
Preheat oven to 425 degrees. In a small bowl whisk together milk and egg until blended; set aside. Blend flour, baking powder, salt, sage and pepper in a food processor or large bowl. Add cold butter and pulse or quickly blend with your fingertips until mixture resembles coarse meal. Do not overmix. Add milk mixture and process just until moist clumps begin to form. Transfer dough to a floured surface.
6
Knead dough until it holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using a floured 2 1/2-to 3-inch biscuit or cookie cutter, cut out biscuits. Reroll scraps and cut remaining biscuits. Transfer to a large nonstick or lightly greased baking sheet.
7
Bake until golden brown, 10-12 minutes Let cool.
8
To serve, split sage biscuits and spoon in chicken salad.

1692

kcal

Calories

108

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lbs boneless skinless chicken breast halves, 1 cup mayonnaise, 8 ounces sour cream, 1 cup diced celery, and more.

Yes, Chicken Salad With Sage Biscuits falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad With Sage Biscuits

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