Total Time
35mins
Prep 15 mins
Cook 20 mins

Great on bread or on lettuce.

Ingredients Nutrition

Directions

  1. Place chicken, celery stalk and onion in saucepan with water to cover.
  2. Bring to a boil and simmer 20 minutes or until chicken is done.
  3. Drain and discard onion and celery.
  4. Let chicken cool.
  5. In a food processor chop chicken.
  6. In a medium sized bowl combine chicken with remaining ingredients.
  7. Cover and refrigerate until chilled.
Most Helpful

5 5

This is a great recipe for the salad. I used half of the chicken for the salad. I saved the broth,<br/>the cooked vegies, 2 cooked breasts to make Red Lion Chicken Bisque. I used dried dill weed instead of seed. I did add 1/4 cup sliced almonds. I added 2 pinches of turmeric for color. Thanks a great recipe

5 5

Great tasty chicken salad! I used the dill seed option instead of chopped pickles and left out the onion as I don't care for it. The dressing for this had a nice flavor that went well with the chicken. Thanks for sharing the recipe! Made for Fall Pick-A-Chef 2011