Savory 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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4-5 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4-5 servings


  • 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 mayonnaise
  • 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

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.


  1. 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.
Originally published as Chicken Salad in Country Woman January/February 2002, p6

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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