Reviews
- This is great chicken salad. It’s simple, but with lots of flavor. I make it all the time when it’s too hot to cook. I just bake the chicken or boil it in broth, then dice it up. I’ve made it with a variety of different nuts – pecans, walnuts – and low-fat mayonnaise. It always tastes wonderful! I highly suggest including the lemon juice, it adds a great subtle flavor.
- I love this recipe. So does my whole family. It is a great starter recipe. You can make it as is or you can add or take out the things you like or dislike. I love the slivered almonds in mine. I like to cut up some apples and grapes and serve them on the side. That way everyone can eat it the way they like it. I don’t put celery in mine but I do add a finely chopped green onion and some sour cream to the mayo. I use half of the mayo and the other half sour cream. It is great!! Thanks for this recipe!! Will make again and again!!
- This is a great basic recipe. It was a little bland until I added some extra spices like garlic powder and onion powder, but I guess that’s why it’s called “basic.” This recipe calls for a LOT of almonds, but I love them in chicken salad, so I used them all!! Thanks for the recipe.
You’ll Need (for the salad):
- 4 cooked and chopped/shredded boneless chicken breasts.
- ½ cup of chopped onion.
- ½ cup of chopped celery.
- Salt and pepper for taste.
- ½ cup to 1 cup of dried cranberries.
You’ll Need (for the dressing):
- 1 cup of mayonnaise.
- ½ cup of sugar.
- ¼ cup of vinegar.
- 1 tsp of prepared mustard.
- 1 tsp of salt.
- ¼ tsp of pepper.
How to:
In a large bowl, mix together the chicken, onion and celery and add some salt and pepper to taste.
In a separate bowl, mix all the dressing ingredients together and add it to the chicken mixture. Just before serving, add the dried cranberries, otherwise the salad will turn pink.
