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Chicken & Celery Salad with Cucumber dressing's picture
  Chicken breasts 4
  Celery tops 1 Tablespoon
  Salt 2 Teaspoon
  Peppercorns 6
  Bay leaf 1
  Instant chicken broth/1 chicken bouillon cube 1 Tablespoon (1 Envelope)
  Water 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Seedless green grapes 1 Cup (16 tbs), halved
  Cucumber dressing 2 Cup (32 tbs)
  Bibb lettuce 3
  Apricots 6 , washed halved and pitted

1. Combine the chicken breasts, celery tops, salt, peppercorns, bay leaf, instant chicken broth or bouillon cube and water in a large frying pan; heat to boiling; cover. Simmer 30 minutes, until meat is tender.
2. Cool in broth until easy to handle, then remove and pull off skin; take meat from bones; cube. Place in a large bowl. (Strain broth and chill for making soup another day.)
3. Add celery and grapes to chicken; drizzle with about half of the Cucumber Dressing; toss lightly to mix. Chill at least an hour to season.
4. When ready to serve, line a large bowl with lettuce; pile chicken mixture in center ; frame with apricot halves.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 279 Calories from Fat 136

% Daily Value*

Total Fat 15 g23.2%

Saturated Fat 2.3 g11.3%

Trans Fat 0 g

Cholesterol 49.9 mg16.6%

Sodium 1204 mg50.2%

Total Carbohydrates 17 g5.7%

Dietary Fiber 1.9 g7.6%

Sugars 11.6 g

Protein 21 g43%

Vitamin A 57.7% Vitamin C 16.3%

Calcium 5.1% Iron 9.4%

*Based on a 2000 Calorie diet

Chicken & Celery Salad With Cucumber Dressing Recipe