Chicken Salad

"This recipe is great for a light summer meal. Tastes great served on crackers or made into a light sandwich."
 
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Ready In:
15mins
Ingredients:
6
Serves:
6-8
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ingredients

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directions

  • Cook chicken breasts until done (broiling works well).
  • Shred chicken using food processor or something similar.
  • Finely dice water chestnuts and dill pickles.
  • Add water chestnuts and pickles to chicken, as well as the mayo and mustard.
  • Mix well.
  • Add salt and pepper to taste and possibly more mayonnaise if you prefer a smoother texture.
  • Tastes best after refrigerated for an hour or so.
  • Serve on crackers, or make into sandwich.

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Reviews

  1. I had tons of chicken leftover from the weekend. I made this and served it with curried brocolli soup and crusty bread. It was much better then the original roast chicken and was really quick and easy to prepare.
     
  2. This is sheer genius! I would never in a thousand years have thought of combining these ingredients. I substituted roast turkey for chicken and added some chopped parsley. Otherwise, I stuck to the recipe. I used my food processor to shred the turkey. The crunch of the water chestnuts is very pleasant. I will make salads like this again. Thank you very much for sharing this recipe with us.
     
  3. MMMM MMMM Good!
     
  4. I LOVED this! I did NOT grow up on chicken salad, and am always suspect of the fruits and nuts in the typical recipe. The pickles won me over. I used ThatBobbieGirl's #33104 for the chicken. And I'm going to use water chestnuts more often! They added a great texture. So far, I've eaten this on white bread, on toast, mixed in with lettuce, and by the forkfull straight from the container. I did add some sliced almonds. And it could use something - I'm going to try fresh thyme, tarragon, and/or marjoram. I will make this every week during the summer! Thanks, Ingy.
     
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Tweaks

  1. This is sheer genius! I would never in a thousand years have thought of combining these ingredients. I substituted roast turkey for chicken and added some chopped parsley. Otherwise, I stuck to the recipe. I used my food processor to shred the turkey. The crunch of the water chestnuts is very pleasant. I will make salads like this again. Thank you very much for sharing this recipe with us.
     

RECIPE SUBMITTED BY

I've just returned to the States after living in Japan for 2 years and am undergoing some major life changes. It's great to be able to buy good coffee, licorice and tortillas again! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"><img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> Ratings: I often give 4 or 5 star ratings, but I usually only try recipes that I know I'll like. 5 Stars - it was fantastic and I wouldn't change a thing. 4 stars - it's a very good recipe, will make again but changed it just a little. 3 stars - it was an okay recipe, but there were things I'd definitely change if I made it again. 2 stars - the recipe really didn't impress us much (by us I mean the hubby and myself) 1 star - there might have been something wrong with the recipe posting to begin with, because it was a complete failure (I haven't had any of these!)
 
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