Frosted Chicken Salad Recipe

5 1 1
Frosted Chicken Salad Recipe
Frosted Chicken Salad Recipe photo by Taste of Home
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Frosted Chicken Salad Recipe

Read Reviews
5 1 1
Publisher Photo
This recipe is one of my favorites! It's so simple—I can make it the night before, throw on the topping at the last minute and take it to a picnic or family gathering. —Joyce Carpenter, Darlington, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • SALAD:
  • 2 cups diced unpeeled red apples
  • 1 tablespoon lemon juice
  • 4 cups diced cooked chicken
  • 3/4 cup Miracle Whip
  • 1/2 cup sliced seedless green grapes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups chopped celery
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup salad dressing
  • Lettuce leaves
  • Sliced apples and grapes for garnish

Directions

Line 1-1/2-qt. bowl with plastic wrap. Combine all salad ingredients and gently press into the bowl. Cover; chill several hours.
Carefully unmold onto a plate lined with a bed of lettuce leaves. Combine the cream cheese and salad dressing; frost salad. Garnish with apples and grapes. Chill for several hours. Yield: 6 servings.
Originally published as Frosted Chicken Salad in Country Woman September/October 1991, p33

Nutritional Facts

1 cup: 532 calories, 39g fat (13g saturated fat), 138mg cholesterol, 570mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 30g protein.

  • SALAD:
  • 2 cups diced unpeeled red apples
  • 1 tablespoon lemon juice
  • 4 cups diced cooked chicken
  • 3/4 cup Miracle Whip
  • 1/2 cup sliced seedless green grapes
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups chopped celery
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup salad dressing
  • Lettuce leaves
  • Sliced apples and grapes for garnish
  1. Line 1-1/2-qt. bowl with plastic wrap. Combine all salad ingredients and gently press into the bowl. Cover; chill several hours.
  2. Carefully unmold onto a plate lined with a bed of lettuce leaves. Combine the cream cheese and salad dressing; frost salad. Garnish with apples and grapes. Chill for several hours. Yield: 6 servings.
Originally published as Frosted Chicken Salad in Country Woman September/October 1991, p33

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MY REVIEW
Trilby Yost User ID: 5195621 5327
Reviewed Sep. 17, 2010

"This makes such a pretty presentation for parties and get-togethers. And it tastes really good, too! I add some poultry seasoning (about 1/2 teaspoon -- sorry to be imprecise, but I sprinkle it on the chicken mixture until it looks to be the right amount and then stir it in) to give it a little more pizzazz."

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