The Healthy My Ass Cookbook

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Other Salad Recipes:

Bacon and Egg Salad

Black Tie Pasta Salad

Cobb Salad

Cucumber Salad

Good Stuff Broccoli Salad

Layer Salad

Macaroni Salad

Mayfair Caesar Salad

Mayfair Dressing

Smoked Swiss Pasta Salad

The One and Only Pasta Salad

Tuna Salad

Chicken Salad

The basic classic chicken salad recipe

Ingredients:

2 cups Cooked Chicken, diced
1/2 cup Onion, diced
1/2 cup Celery, diced
1 clove Garlic
2 Tbsps. Parsley, fresh, snipped (or 2 tsps. dry)
2/3 cup Mayonnaise
1/2 tsp. Seasoned Salt
1/4 tsp. Pepper
1/4 tsp. Paprika

Directions:

Place the diced Cooked Chicken, Onion and Celery into a one quart or larger bowl.  Use a garlic press to press the Garlic into the bowl.  Add the snipped fresh, or dried, Parsley, Mayonnaise, Seasoned Salt, Pepper and Paprika.

Stir to blend well.  Chill and serve.  Sprinkle additional paprika centered on top for a more colorful presentation.

Notes:

You might want to substitute Sour Cream for the Mayonnaise, or use a combination of the two that equates to 2/3 cup.

I like to use just the breast meat from a roasted or rotisserie chicken.  Both breasts yield about 2 cups.  If you broil or bake the chicken breasts without any spices, consider marinading the breasts first.  If you boil the breasts or use cooked chicken from a can, consider marinading the diced chicken in French dressing in the refrigerator over night and drain before using.

Serving Suggestions:

Sometimes I garnish with sliced hard boiled eggs, or capers, or both.  I like to serve this open face on a toasted English Muffin.

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Other Information:

Source: Me

Times:
Preparation: 0:30
Chill: 3:00
Total: 3:30

Yield: 3 cups
Servings: 6

Nutrition Facts per Serving:
265 Calories
23g Fat (75.3% calories from fat)
15g Protein
2g Carbohydrate
1g Dietary Fiber
48mg Cholesterol
299mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
2 Lean Meat
1/2 Vegetable
2 Fat
0 Other Carbohydrates.

Rainbow Line

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