Chicken Salad


Scoop up this quick Chicken Salad with crackers or crudites for an appetizer, or serve in a sandwich or wrap for lunch or dinner.

Chicken Salad
Photo: Karla Conrad
Total Time:
15 mins


  • 3 cup cubed, cooked chicken

  • 1 ½ cup diced celery

  • ½ teaspoon salt

  • 3 hard-cooked eggs, quartered

  • 3 sweet (or dill) pickles, chopped

  • ½ Mayonnaise

  • Tomato wedges

  • Cooked asparagus spears*


  1. Combine chicken, celery, salt, eggs, and pickles. Moisten with mayonnaise; serve in lettuce-lined salad bowls. Garnish with additional egg slices, tomato wedges, and cooked asparagus spears.


To cook the asparagus, place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add asparagus; cover and steam for 3 to 5 minutes or until asparagus is tender.

Nutrition Facts (per serving)

317 Calories
22g Fat
5g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 317
% Daily Value *
Total Fat 22g 28%
Saturated Fat 4g 20%
Cholesterol 163mg 54%
Sodium 646mg 28%
Total Carbohydrate 5g 2%
Total Sugars 3g
Protein 25g
Vitamin C 5.7mg 29%
Calcium 46mg 4%
Iron 2.1mg 12%
Potassium 396mg 8%
Folate, total 47.9mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles