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Italian Chicken Salad

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“This is an old favorite of mine from childhood... but nowadays goes great for tea-parties when served on toast wedges or just plain, served stuffed into a tomato for presentation... or my husbands favorite way: sandwich style topped with a few pieces of crisp bacon with a slice of avocado between two pieces of white bread! This is great for using up leftovers from Rotisserie Chicken...”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. I use my mini-food processor to chop all of the ingredients except the chicken -- I just give them a few "pulses" per ingredient so they are not pureed in the food processor.
  2. Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.
  3. *Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.
  4. Note: you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
  5. Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.

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