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Kittencal's Chicken Salad

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“This is wonderful either scooped on a bed of lettuce, stuffed in between a pita or slices of whole wheat bread --- plan ahead the mixture needs to chill for 4 hours before serving, don't even bother tasting before that time, the grapes or chopped apple must be added in just before serving --- *note* see bottom of recipe for poaching chicken breasts, I also sometimes like to add in 1/2 teaspoon curry powder, but that is only optional, recipe may be doubled :)”
READY IN:
2hrs
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

  • 3 large chicken breasts, cooked and finely chopped (or use 4 small breasts preferably poached)
  • 1 stalk celery, finely diced
  • 2 green onions, chopped
  • 34-1 cup dried cranberries (you may chop in half or leave whole) or 34-1 cup raisins (you may chop in half or leave whole)
  • 12 cup red seedless grapes, halved (measure 1/2 cup halved or use 1 small apple, chopped)
  • 12 teaspoon fresh ground black pepper (or to taste)
  • Dressing
  • 34 cup salad dressing (use Miracle Whip salad dressing)
  • 2 tablespoons coleslaw dressing (Kraft coleslaw dressing works well)
  • 1 teaspoon seasoning salt
  • 12 teaspoon paprika (can use up to 3/4 teaspoon)
  • 14-12 teaspoon garlic powder

Directions

  1. In a medium bowl toss together chicken with celery, onions and cranberries.
  2. In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
  3. Cover and chill for a minumum of 4-24 hours.
  4. Just before serving mix in grape halves then season with black pepper.
  5. POACHING CHICKEN-------.
  6. Place the chicken breasts in a saucepan.
  7. Cover with water and 1/2 teaspoon salt (and 1 bay leaf optional) bring to a simmer.
  8. Lightly simmer over low heat for about 15 minutes.
  9. Remove from heat and let sit in the water for about 10 minutes.
  10. Cool and chop.

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