Total Time
Prep 30 mins
Cook 0 mins

A tasty salad for light meals with a lot of veggie crunch and flavor. Also works well with tuna.

Ingredients Nutrition


  1. shred chicken
  2. crumble bacon.
  3. chop onion, cabbage, eggs, celery, & olives.
  4. grate carrot.
  5. Mix first ten ingredients well.
  6. add salt and pepper if desired.
  7. Stir in mustard and mayonnaise until well coated
  8. chill 1 hour.
  9. serve on whole wheat or your choice of bread.
Most Helpful

This is a wonderful chicken salad. Made just a few changes, using what I had on hand. I used red onion instead of the green onion, and left out the red cabbage and celery. I think those would have made this even better and will surely add the next time I make this. I really enjoyed the addition of the bacon and the hint of mustard. Just excellent. Thanks so much for sharing. Made for PAC Spring 2010 :)

~Nimz~ May 01, 2010

Made this today, only one substitution: I used 1/4 cup minced red bell pepper instead of red cabbage (we don't care for the cabbage, but LOVE red pepper!). What a wonderful surprise! It was crunchy, tasty, filling. Def a keeper!

davianng September 08, 2009

This is an excellent dish. My whole family loves it!

JG Wulf April 10, 2008