By -Patrish on December 01, 2004
Photo by *Parsley*
Photo by *Parsley*
"I copied this down once while sitting in the waiting room for a doctor's appointment. (Goodness knows there's always time enough for copying recipes!) I think it came from "Child" magazine. I estimated number of servings."
Serving Size: 1 (90 g)
Servings Per Recipe: 4
"Yum! I had leftover turkey so this recipe was ideal. I made this as written, but a added a few tbsps of extra mayo to get the desired moistness. I really enjoyed this on wheat bread with lettuce. Great turkey salad! Thanx!"
"My Mom makes the BEST chicken salad, but when I asked her for the recipe she was not able to give me exact measurements. She is the kind of cook who just puts ingredients together and adjusts, until it looks and tastes right. So I began a quest to find a recipe that uses the same ingredients she does. This one came the closest, so I decided to make it today. I must say, it tastes very similar. I am pleased with the results. My Mom doesn't use lemon juice in hers, so I only put a small amount in what I made. I reduced the mustard to 1 1/2 teaspoons. I also added a dash of salt and omitted the onion (personal preference). I chopped the chicken, eggs and celery in my food processor because I don't like mine chunky. Thank you Patrish, for helping me recreate my Mom's beloved chicken salad!"
"I was looking for a quick and easy chicken salad because I was desperate for something to bring to work for lunch, and this was great! I left out the celery (don't care for it) and the eggs (didn't have time) and I substituted regular onion for the green onion (didn't have any). I also added some almond slivers to the mix. Served it on romaine lettuce, and made for a great little lunch!"
"This chicken salad is so delicious and very easy! "
"This was a little too "mustardy" for me. I made it a second time using only 1 teaspoon and it came out just right. Very good and simple."
"Since this did not call for sliced bread, this was probably to be used for a salad not a filling. My daughter was looking for a sandwich spread and she thought she'd try this one. Neither of us liked it as a sandwich spread. She liked it on crackers and I feel it would taste better served for a lunchon salad on top of a lettuce leaf with some paprika sprinkled on top. Thank you for sharing your recipe with us. — "
"I just wanted to mention that this recipe works very well with tuna also. This is how I've made my tuna salad since I was in high school - sometimes without the onions or eggs, depending on what I have in the fridge."