Chicken Salad

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3 users rated this recipe an average rating of 3.5
Makes:
4 servings
Yields:
Makes 4 main-dish servings
Prep:
20 mins
Chill:
1 hr to 4 hrs
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Chicken Salad

Ingredients
8
ounces chopped cooked chicken or turkey (2 cups)
1/2
cup chopped celery (1 stalk)
1/4
cup thinly sliced green onions (2)
1/3
cup mayonnaise or salad dressing
1
teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed
1/4
teaspoon salt
1/2
teaspoon finely shredded lemon peel (optional)

Directions

  1. In a medium bowl combine chicken, celery, and green onion. For dressing, in a small bowl stir together mayonnaise, basil, salt, and, if desired, lemon peel. Pour dressing over chicken mixture; toss gently to coat. Cover and chill for 1 to 4 hours. Serve on bread or over mixed salad greens. Makes 4 main-dish servings.

From the Test Kitchen

Curried Chicken Salad:

Prepare as above, except reduce mayonnaise to 1/4 cup, add 2 tablespoons chutney, and 1 teaspoon curry powder. Omit the basil. Before serving, stir in 2 tablespoons coarsely chopped, toasted cashews or almonds .

Grape and Nut Chicken Salad:

Prepare as above, except stir 3/4 cup red and/or green seedless grapes, halved, into the chicken mixture before chilling. Before serving, stir in 1/3 cup coarsely chopped, toasted walnuts or pecans .

Nutrition Facts

(Chicken Salad)
    Per serving:
  • 245 kcal cal.,
  • 19 g fat
  • (3 g sat. fat,
  • 8 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 57 mg chol.,
  • 315 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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