Chicken Salad Club Recipe

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"My sister and I made this wonderfully light chicken salad for our sister-in-law's bridal shower," says Nan Janecke of Kalamazoo, Michigan. "It's easy to fix for a large crowd." TIP: "It's also delicious on croissants or oatmeal bread," Nan suggests.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 3 cups shredded cooked chicken breast
  • 3/4 cup chopped celery
  • 1/3 cup plus 1 tablespoon fat-free mayonnaise
  • 1/3 cup plus 1 tablespoon fat-free plain yogurt
  • 3 tablespoons chopped green onions
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 slices white bread or 6 hard rolls, split
  • 6 cooked Jones Dairy Farm Dry-Aged Bacon strips

Nutritional Facts

1 each: 315 calories, 9g fat (2g saturated fat), 67mg cholesterol, 771mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 starch, 1 fat.


  1. In a large bowl, combine the chicken, celery and onions. In a small bowl, combine the mayonnaise, yogurt, parsley, lemon juice, salt and pepper. Pour over chicken mixture and mix well. Serve on bread rolls with a strip of bacon. Yield: 6 servings.
Originally published as Chicken Salad Club in Quick Cooking July/August 2005, p47

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katlaydee3 User ID: 3741999 133316
Reviewed Oct. 26, 2009

"Very good. I used rotisserie chicken and Aunt Millie's Buttermilk bread, toasted."

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