Chicken Salad

We made Chicken Salad with leftovers from Roast Chicken with Giblet Gravy. Adjust the seasoning to taste – Jim and I tend toward the salty side, but I was conservative with the amounts below.


Servings: 6

   1.5 lbs. chicken meat, white and dark
   3 Tbsp. French dressing
   4 stalks celery
   1/4 small onion
   1 tomato
   6 leaves of bibb or iceberg lettuce

   3/4 cup mayonnaise
   2 tsp. salt
   1 tsp. ground black pepper

Prepare chicken
If not using leftover chicken, cook chicken breasts or mix of white and dark meat chicken. Let chicken cool and shred with a fork or chop into cubes. In a medium mixing bowl, mix the dressing and chicken, cover, and refrigerate. Let chicken marinate in dressing for at least two hours.

Chop vegetables
Finely chop the celery and onion and set aside. Slice the tomato and set aside.

Mix salad
Remove chicken from the refrigerator. Add celery, onion, mayonnaise, salt, and pepper, stir to combine.

Serve chicken salad with lettuce leaf and tomato slice, alone or on bread for sandwiches.

Print This Post Print This Post

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>