wilkes

Chunky Chicken Salad


3 or 4 skinless, boneless chicken breasts (Enough to equal 4 cups chopped)
1/4 to 1/2 cup slivered almonds ORchopped walnuts
1/2 cup cranraisins (dried cranberries)
1/2 cup green grapes, cut in half
1 cup thinly chopped celery
4 to 5 Tbsp. Mayonnaise (approx.)
1 tsp. Lemon juice
1/2 tsp. Salt
1/2 tsp. White pepper
1 tsp. Honey (optional)

Boil chicken breasts until tender; drain and cool completely. Dice chicken into small bits. Stir in grapes, cranraisins, almonds and celery. Add lemon juice, honey, salt and pepper. Mix enough mayonnaise to make salad spreadable or your preference. Mix thoroughly and refrigerate at least 1 hour; stir again before serving.


*I prefer to use salad pockets pita bread for a sandwich. May also be served on a bed of lettuce or with crackers. I also use reduced fat Kraft Mayo w/Olive Oil. Recipe may be adjusted to suit your preference.

Pixel, that sounds like the 50's chicken salad, it's very good!

Chicken salad

use 4 breasts cooked, shred up and add 5 heaping tablesspoons miracle whip dressing, 6 pickles diced and about a 1/4 cup of the juice, mix well and season to taste.

I use Mayo and pickle relish, salt and pepper....always turns out just great and VERY simple to do!

I need a simple recipe for chicken salad sandwiches. I plan on using the canned/cooked chicken breast. Thanks in advance.