You are here

Classic Chicken Salad

  Broiler fryer chicken 2 , cut in serving size pieces (Whole Pieces)
  Water 3 Cup (48 tbs)
  Onion 1 , sliced
  Celery tops 4
  Bay leaves 2
  Monosodium glutamate 2 Teaspoon
  Salt 2 Teaspoon
  Chopped celery 2 Cup (32 tbs), or sliced

Put chickens in a large kettle or Dutch oven.
Add water and all ingredients except the chopped celery; heat to boiling; cover tightly.
Reduce heat and simmer 1 hour, or until tender.
Remove from heat; strain broth.
Refrigerate chicken and broth at once.
When chicken is cool, remove meat from bones; cut meat into large chunks.
Mix cut up chicken with chopped celery; add either Creamy Mayonnaise Dressing or Old Fashioned Cooked Dressing; mix well.
Serve on salad greens and garnish with tomato wedges, carrot curls, olives or radish roses, if you wish.
CREAMY MAYONNAISE DRESSING: Blend together 2/3 cup mayonnaise, 1/3 cup dairy sour cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon lemon juice.
Makes 1 cup dressing.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6576 Calories from Fat 4085

% Daily Value*

Total Fat 453 g696.7%

Saturated Fat 129.6 g647.8%

Trans Fat 0 g

Cholesterol 2249.8 mg749.9%

Sodium 9373.7 mg390.6%

Total Carbohydrates 28 g9.3%

Dietary Fiber 9.3 g37%

Sugars 13.1 g

Protein 562 g1124.9%

Vitamin A 122.4% Vitamin C 119.1%

Calcium 54.1% Iron 161%

*Based on a 2000 Calorie diet

Classic Chicken Salad Recipe