The basic classic chicken salad recipe
|2 cups||Cooked Chicken, diced|
|1/2 cup||Onion, diced|
|1/2 cup||Celery, diced|
|2 Tbsps.||Parsley, fresh, snipped (or 2 tsps. dry)|
|1/2 tsp.||Seasoned Salt|
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.
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.
Sometimes I garnish with sliced hard boiled eggs, or capers, or both. I like to serve this open face on a toasted English Muffin.
Yield: 3 cups
Nutrition Facts per Serving:
23g Fat (75.3% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
2 Lean Meat
0 Other Carbohydrates.
Copyright 2006-2018 by Keith Langeneckert. All rights reserved. Contact WebMaster.