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Chicken Salad Veronique

  • Author: Liz
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


This recipe has been with me for a very long time, and its my go to recipe for Summer or as a take along for a potluck.  This salad is at its delicious best right after its prepared.  Leftovers can be refrigerated if stored in a tight container, best to allow the salad to come back to room temp before serving.


  • 2 cups cooked rice, cooled
  • 2 cups cooked cubed chicken
  • 1 cup seedless green grapes, halved
  • 1/2 cup sliced celery
  • 1/4 cup sliced green onions
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 tsp celery salt
  • 1 tsp Dijon-style mustard
  • 2 Tbl dry white wine
  • 1/4 cup toasted slivered almonds


  • Combine rice, chicken, grapes, celery and green onions.
  • In a separate bowl, blend sour cream, mayonnaise, mustard, celery salt and wine.
  • Toss the mayo mixture with the rice mixture.
  • Serve on salad greens (optional).
  • Garnish with toasted almonds.


There are plenty of options for cooked cubed chicken in the freezer section of your grocery store to make life easier, and even better, try a boned and shredded rotisserie chicken.  Many grocery stores are offering this in the deli section.  (Purists do prefer to use only white meat chicken though).  Make sure to choose chicken that is not  highly seasoned and preferably not grilled also.  It will take away from the delicate flavors in this salad.

UPDATE:  I made this yesterday, and did not have any green onions left, oh no!  Ah, onion powder, oh yes!  Also, I had to use Dusseldorfer mustard due to a lack of dijon mustard (shocker).  It still turned out terrific.  Not a bite left!  Without question it is best eaten when freshly made.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Cuisine: French, American

Keywords: Chicken, salad, chicken salad, appetizers