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Chicken Salad

American.Kitchen's picture
  Chicken breasts 2
  Stalk celery 1 , sliced
  Parsley sprigs 1
  Lemon slices 4
  Onion 1 , diced
  Celery seed 1⁄4 Teaspoon
  Green onion 1 , chopped
  Hard boiled eggs 2 , sliced
  Paprika 1⁄4 Teaspoon
  Water chestnuts 6 , sliced
  Seedless green grapes 125 Milliliter (1/2 Cup)
  Diced pimento 30 Milliliter (2 Tablespoon)
  Mayonnaise 45 Milliliter (3 Tablespoon)
  Curry powder 1 Teaspoon
  Tomatoes 2 , halved
  Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Place chicken, first celery stalk, parsley sprig, lemon slices, diced onion, celery seed, salt and pepper in saucepan.
Pour in enough water to cover.
Cover and cook about 18 minutes over medium heat, depending on size of breasts.
When chicken is cooked, drain and discard other ingredients.
Bone chicken and cut meat in large slices.
Place green onion, other celery stalk, eggs and paprika in bowl.
Add chicken and season well.
Mix in water chestnuts, grapes, pimento and tomatoes; toss slightly.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1170 Calories from Fat 484

% Daily Value*

Total Fat 54 g83%

Saturated Fat 8.5 g42.3%

Trans Fat 0.1 g

Cholesterol 715.1 mg238.4%

Sodium 1128 mg47%

Total Carbohydrates 69 g22.9%

Dietary Fiber 12.6 g50.3%

Sugars 35.3 g

Protein 102 g203.5%

Vitamin A 87.1% Vitamin C 163.7%

Calcium 25.5% Iron 51.8%

*Based on a 2000 Calorie diet


Chicken Salad Recipe