Simple Luncheon Salad Recipe

5 1 3
Simple Luncheon Salad Recipe
Simple Luncheon Salad Recipe photo by Taste of Home
Publisher Photo

Simple Luncheon Salad Recipe

Read Reviews
5 1 3
Publisher Photo
"For a bridal shower or summer buffet, this colorful crunchy chicken salad is a perfect choice," notes Pat Stevens, field editor from Granbury, Texas.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 cups cubed cooked chicken
  • 2 celery ribs, finely chopped
  • 1 large green pepper, chopped
  • 2/3 to 1 cup sweet pickle relish
  • 1/4 cup shredded carrot
  • 1 jar (4 ounces) sliced pimientos, drained
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups each torn Bibb, leaf and iceberg lettuce
  • 2 cups (8 ounces) shredded Colby cheese
  • 2 cups green grapes, halved
  • 2 cans (11 ounces each) mandarin oranges, drained
  • 1 cup slivered almonds, toasted

Directions

In a large bowl, combine the chicken, celery, green pepper, pickle relish, carrot and pimientos. In another bowl, combine the mayonnaise, lemon juice, sugar, salt and pepper. Spoon over chicken mixture; toss to coat.
Combine the lettuces; place on a serving platter or individual salad plates. Top with chicken salad, cheese, grapes, oranges and almonds. Serve immediately. Yield: 12 servings.
Originally published as Luncheon Chicken Salad in Taste of Home June/July 2007, p8

Nutritional Facts

1 cup: 464 calories, 31g fat (8g saturated fat), 87mg cholesterol, 497mg sodium, 20g carbohydrate (16g sugars, 3g fiber), 28g protein.

  • 6 cups cubed cooked chicken
  • 2 celery ribs, finely chopped
  • 1 large green pepper, chopped
  • 2/3 to 1 cup sweet pickle relish
  • 1/4 cup shredded carrot
  • 1 jar (4 ounces) sliced pimientos, drained
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups each torn Bibb, leaf and iceberg lettuce
  • 2 cups (8 ounces) shredded Colby cheese
  • 2 cups green grapes, halved
  • 2 cans (11 ounces each) mandarin oranges, drained
  • 1 cup slivered almonds, toasted
  1. In a large bowl, combine the chicken, celery, green pepper, pickle relish, carrot and pimientos. In another bowl, combine the mayonnaise, lemon juice, sugar, salt and pepper. Spoon over chicken mixture; toss to coat.
  2. Combine the lettuces; place on a serving platter or individual salad plates. Top with chicken salad, cheese, grapes, oranges and almonds. Serve immediately. Yield: 12 servings.
Originally published as Luncheon Chicken Salad in Taste of Home June/July 2007, p8

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katlaydee3 User ID: 3741999 165100
Reviewed May. 27, 2014

"Delicious for a hot summer night with good bakery rolls."

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