Total Time
20mins
Prep 20 mins
Cook 0 mins

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...

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.
Most Helpful

5 5

This was delightful and different! I think the addition of the cream cheese really made the difference, and all the other ingredients really blended nicely together. I have not seen a chicken salad recipe like this before, but I will definitely be making this again! Made for Zaar Alphabet Soup Tag Game.

5 5

This was so very good. I halved the quantity, but used the full amount of artichokes. Served on a bed of lettuce it was a great dinner for a hot summer's day.

5 5

Delicioso!!!!!! * * * * * five stars