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Classic Chicken Salad

  • Category: Poultry, Salad
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 15 minutes
  • Total Cooking time: none

This is the perfect encore for last night’s leftover baked chicken, not to mention a welcome break to ordinary tuna salad sandwiches As a side note, I find that while some dark meat is alright, it is generally preferable to use breast meat because the neutral flavored and leaner white meat tends to absorb the dressing and marries well with the flavors of the salad. The key, I think to a truly memorable chicken salad is simplicity; adding too many ingredients into the mix, while ensuring an exotic result does not always mean you will achieve a good tasting salad. Try this in stuffed tomatoes or as a sandwich using toasted sweet French bread and enjoy.

3 baked chicken breasts bone and skin removed cut into 1/2″ cubes
1 – 1/2cupscelery, diced
2cupssliced black olives
1cupdiced dill pickles
1cupsliced water chestnuts
1/2teaspoonyellow mustard
2tablespoonstone ground brown mustard
1/2teaspoongarlic salt
1/2teaspoononion powder
1/4teaspoonblack pepper
  Salt to taste

To prepare:

Place the chicken, celery, olives, and chestnuts in a large non metal bowl. Stir in the mustards, mayonnaise, and seasoning, adding salt to taste. Mix well and cover and refrigerate at least 2 hours. Serve in hollowed out tomato shells or as a sandwich on toasted rolls and enjoy!

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