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Chicken Salad

Makes: 4 servings Yield: Makes 4 main-dish servings
Prep 20 mins Chill 1 hr to 4 hrs
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

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 KitchenCurried 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 245,
  • Fat, total (g) 19,
  • chol. (mg) 57,
  • sat. fat (g) 3,
  • carb. (g) 4,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 8,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 16,
  • vit. A (IU) 632,
  • vit. 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 (mg) 40,
  • iron (mg) 1,
  • Vegetables () 1,
  • Lean Meat () 2,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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