Savory Chicken Salad Recipe

4.5 2
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Savory Chicken Salad Recipe

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4.5 2
Publisher Photo
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
MAKES:
4-5 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4-5 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

1 cup: 467 calories, 37g fat (7g saturated fat), 61mg cholesterol, 473mg sodium, 15g carbohydrate (6g sugars, 1g fiber), 17g protein.

  • 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
  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

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