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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
- 1/2
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
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
- Variation 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 .
- Variation 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)
- Servings Per Recipe 4,
- Calories 245,
- Protein (gm) 16,
- Carbohydrate (gm) 4,
- Fat, total (gm) 19,
- Cholesterol (mg) 57,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 8,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 632,
- Vitamin C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 315,
- Potassium (mg) 342,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Vegetables () 1,
- Lean Meat () 2,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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