Chicken Salad Recipe

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This recipe is perfect for a luncheon or a light supper. The lemon juice and mustard adds so flavor and will disappear fast.—Ann Bankson, Hordville, Nebraska

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Chicken Salad Recipe

Prep: 15 min. + chilling

Yield: 4-5 Servings

15 15

Ingredients

2 cups cubed cooked chicken
2 celery ribs, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup diced pimientos, drained
2/3 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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2 to 3 tablespoons sugar
2 teaspoons lemon juice
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon salt, optional
1 can (2.8 ounces) french-fried onions
Lettuce leaves

Directions

In a bowl, combine the chicken, celery, olives and pimientos. In a small bowl, combine the mayonnaise, sugar, lemon juice, mustard and salt if desired. Pour over chicken mixture; stir to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in onions. Serve over lettuce. Yield: 4-5 servings.

Nutritional Facts 1 serving (1 cup) equals 467 calories, 37 g fat (7 g saturated fat), 61 mg cholesterol, 473 mg sodium, 15 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Chicken Salad in Country Woman January/February 2002, p6

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.