Delightful Chicken Salad Recipe

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Delightful Chicken Salad Recipe
Delightful Chicken Salad Recipe photo by Taste of Home
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Delightful Chicken Salad Recipe

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You can serve this delightful chicken salad on bread, buns or wrapped in a tortilla. "My husband likes it on crackers as a snack or on a bed of iceberg lettuce," says Jacklyn Salgado from Omaha, Nebraska.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 boneless skinless chicken breast half (6 ounces)
  • 1/2 medium onion, chopped
  • 1 celery rib, chopped
  • 2 teaspoons chicken bouillon granules
  • 1 garlic clove, minced
  • Dash pepper
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1 to 2 tablespoons minced fresh cilantro
  • 2 tablespoons finely chopped onion
  • Dash salt and pepper
  • Assorted crackers, optional

Directions

In a large saucepan, combine the chicken, onion, celery, bouillon, garlic and pepper; add water to cover by 1 in. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
Drain, reserving the onion, celery and garlic. Shred chicken and place in a bowl; add reserved onion mixture.
In a small bowl, combine the mayonnaise, cilantro, onion, salt and pepper. Spoon over chicken mixture; gently stir to coat. Cover and refrigerate until chilled. Serve with crackers if desired. Yield: 2 servings.
Originally published as Creamy Chicken Salad in Cooking for 2 Fall 2007, p37

Nutritional Facts

1/2 cup: 170 calories, 4g fat (1g saturated fat), 54mg cholesterol, 1137mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 19g protein.

  • 1 boneless skinless chicken breast half (6 ounces)
  • 1/2 medium onion, chopped
  • 1 celery rib, chopped
  • 2 teaspoons chicken bouillon granules
  • 1 garlic clove, minced
  • Dash pepper
  • DRESSING:
  • 1/2 cup mayonnaise
  • 1 to 2 tablespoons minced fresh cilantro
  • 2 tablespoons finely chopped onion
  • Dash salt and pepper
  • Assorted crackers, optional
  1. In a large saucepan, combine the chicken, onion, celery, bouillon, garlic and pepper; add water to cover by 1 in. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
  2. Drain, reserving the onion, celery and garlic. Shred chicken and place in a bowl; add reserved onion mixture.
  3. In a small bowl, combine the mayonnaise, cilantro, onion, salt and pepper. Spoon over chicken mixture; gently stir to coat. Cover and refrigerate until chilled. Serve with crackers if desired. Yield: 2 servings.
Originally published as Creamy Chicken Salad in Cooking for 2 Fall 2007, p37

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