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Rhubarb recipes aren't just for dessert! This no-cook rhubarb chicken salad makes a perfect weeknight lunch or dinner. Serve this chicken salad idea between two slices of bread, tucked into a tortilla or pita, or spooned over a bed of greens.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine mayonnaise, mustard, and salt. Add chicken, rhubarb, celery, and tarragon. Toss to coat. Cover; chill 1 to 4 hours. Sprinkle with almonds. Serve with lettuce and bread slices.



In a large skillet place chicken breasts and 1 1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is done (165°F). Drain well.

If using frozen rhubarb:

Partially thaw rhubarb; thinly slice. Let rhubarb stand until completely thawed.

Nutrition Facts

377 calories; 25 g total fat; 4 g saturated fat; 13 g polyunsaturated fat; 6 g monounsaturated fat; 66 mg cholesterol; 560 mg sodium. 424 mg potassium; 15 g carbohydrates; 2 g fiber; 2 g sugar; 22 g protein; 0 g trans fatty acid; 186 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 39 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 2 mg iron;


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