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Basic Plain Old Chicken Salad

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Rating: 4/5 4 stars
3 reviews
1 comment

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   1


recipe id: 17009

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1 cup leftover chicken, chopped fine
salt and pepper, to taste


Put chicken, salt and pepper in bowl. Add enough mayonnaise to be able to spread on bread. Less mayonnaise if spreading on crackers.

cook's notes

I prefer to use Miracle Whip salad dressing. Sometimes, I add celery seed or fine chopped onion.

If you cook chicken specifically for salad: put the chicken in refrigerator to get cold before adding mayonnaise and seasonings. You may want to save a little of the broth to add to the salad.


341 calories, 18 grams fat, 0 grams carbohydrates, 43 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at

Member since: October 5, 2013
recipe rating
Too basic really. And it needs more to it to be flavorful. No measurements isn't really helpful but I'm giving it the benefit of the doubt because it does let you be flexible with quantities if you aren't new in the kitchen.

Guest at

recipe rating
Talk about basic! Although for someone who has never made chicken salad before, having some more measurements would be nice.

Guest at

recipe rating
This is perfect. I just had chicken salad for the first time at a funeral luncheon and it was wonderful. Every time I'd seen it previously people seemed to put all kinds of "junk" in it that did not appeal to me. This seems to be exactly the way the one I liked was made and am really looking forward to trying it.

Guest at
Aug 13, 2011

Not _a_chef
question or comment
This recipe, as written is good - and it is simple, but it is a little TOO "basic" for my tastes. I use the same ingredients listed, but I always add some finely chopped celery, minced onion, sweet relish, just a touch of tarragon (all to taste) and I dust the chicken (LIGHTLY!) with a little red pepper prior to cooking it.

Pressed into a mold it makes a nice generic party dip and just a spritz of cooking spray allows it to release easily so you can keep it molded/covered until you reach the party, or it will keep (sealed) for a few days in the refrigerator for a quick lunch.

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