Chicken Salad
photo by *Parsley*
- Ready In:
- 40mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 2 cups cooked chicken, chopped
- 1 celery, chopped
- 1⁄2 cup mayonnaise
- 1⁄8 teaspoon soy sauce
- 1⁄8 teaspoon white pepper
directions
- Toss all ingredients in large bowl mixing thoroughly.
- Chill before serving.
- Note: Boil chicken in water for 30 minutes with a few chunks of onion, carrot and celery.
- One large chicken will yield about 4 cups of meat. When cooled remove chicken from bone, chop into pieces no bigger than a 1/2 an inch.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this using some deli bought chicken and some chicken left over from recipe #176707 which gave it a hint of garlic (would recommend using a garlic mayonnaise if you were wanting this taste), I served some wrapped in flat mountain bread with lettuce, tomatoe and cucumber to the DS and DM and I had mine mixed in with penne pasta and green salad on the side. Delicious thank you Kana Kahuna, made for Healthy Choices ABC 2008.
-
True deli chicken salad recipe BUT I left out the tarragon. Not only is it one of the two herbs I hate, but I have never tasted it in a NYC deli's chicken salad and I have tasted many. I actually went with a smidgen of extra mayo and used breast, thigh and a bit of leg meat, being very careful not to include anything but meat (no skin, fat or tendons.) I have been searching for an authentic recipe for a while and now I've found it. Thanks Kana.
see 2 more reviews
RECIPE SUBMITTED BY
Kana K.
Cool, California
100% food experimenting amateur chef... I use this site to keep my online cook book and recipes I want to try.