How do I make chicken salad?!
Answers: I've got two cans of white chicken in water, celery, and mayo. I know I've got to drain the chicken, but im not sure how much mayo and celery to add...
I would use enough mayo to make everything moist but not enough to make it too runny. As for the celery I'd say a small stalk should be enough for both cans.
EASY CHICKEN SALAD
1 c. diced, cooked chicken
1 c. diced celery
1 tbsp. mayonnaise
1 tbsp. finely chopped pickles
1 c. chopped hard-boiled egg
Mix well and serve. You may also use tuna fish or ham in place of the chicken.
INGREDIENTS:
2 cups diced chicken
1/3 to 1/2 cup mayonnaise
2 tablespoons sour cream
1 cup seedless green grapes, sliced
3 green onions, with some green, thinly sliced
1 rib celery, thinly sliced
1/2 cup walnut pieces
1/4 teaspoon salt
Dash pepper
1 tablespoon lemon juice
1 teaspoon honey, or to taste
Salad greens, optional
Shredded raddiccio, optional
Sliced avocado, optional
PREPARATION:
Combine the diced chicken with 1/3 cup mayonnaise, sour cream, sliced grapes, sliced green onions, sliced celery, walnuts, salt, pepper, and lemon juice. Stir in the honey and more mayonnaise, if needed.
Serve the chicken salad mixture on salad greens and raddiccio and garnish with sliced avocado. For sandwiches, line sandwich rolls with lettuce leaves and fill with chicken salad.
Serves 4 to 6.
CHICKEN SALAD
2 large cans chunk chicken breast
1 small onion chopped
1 1/2 ounces cheddar cheese cubed
1 t. minced garlic
1/3 c. roasted salted almonds chopped
1/8 c. sugar
Miracle Whip, mustard, garlic salt, and pepper to taste
Combine all ingredients in a large bowl. Mix well with a fork. The chicken should be shredded, and not in chunks.
TIPS: Go easy on the garlic salt...remember there is already salt on the almonds...you don’t want to over do it!! Add as much or as little of each ingredient to suit. Also good when made with black olives.
CHICKEN SALAD
1 c. finely chopped cooked chicken or canned chicken
1/4 c. finely chopped celery
2 hard cooked eggs, chopped
2 tbsp. sweet pickle relish
1/4 tsp. salt
Dash of black pepper
1/3 c. mayonnaise
3 tbsp. softened butter
Combine first 6 ingredients. Spread softened butter on bread, then spread salad mixture on bread and cut into desired shapes. Chill in covered container until ready to serve.
CHICKEN SALAD SANDWICH
1 1/2 c. cooked chicken, chopped or canned chicken
1 hard-cooked egg, finely chopped
1 tbsp. finely chopped onion
2 tbsp. finely chopped stuffed olives
2 tbsp. finely chopped celery
1 tbsp. pickle relish
1/8 tsp. salt
Dash of pepper
1/4 c. mayonnaise or salad dressing (sm. amt. mustard if desired)
Combine all ingredients in a bowl. Mix well. Spread between buttered slices of your favorite bread. Wrap and pack for lunches. Makes 6 sandwiches.
hope these help. enjoy.
Creamy tarragon chicken salad
1. 2 pounds boneless, skinless chicken breasts, trimmed of fat
2. 1 cup reduced sodium chicken broth
3. 1/3 cup walnuts, chopped
4. 2/3 cup reduced-fat sour cream
5. 1/2 cup reduced-fat mayonnaise
6. 1 tablespoon dried tarragon
7. 1/2 teaspoon salt
8. 1/2 teaspoon freshly ground pepper
9. 1 1/2 cups diced celery
10. 1 1/2 cups halved red seedless grapes
1. Preheat oven to 450 degrees F.
2. Arrange chicken in a glass baking dish large enough to hold it in a single layer. Pour broth around the chicken. Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 170 degrees F, 30 to 35 minutes. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes. (Discard broth or save for another use.)
3. Meanwhile, spread walnuts on a baking sheet and toast in the oven until lightly golden and fragrant, about 6 minutes. Let cool.
4. Stir sour cream, mayonnaise, tarragon, salt and pepper together in a large bowl. Add celery, grapes, the chicken and walnuts; stir to coat. Refrigerate until chilled, at least 1 hour.
Yield: 8 servings
as much as you want to make it taste the way you want it.
i only use about 2 celery sticks
and about 3-4 tbsps of mayo.
but theni put mayo on the bread too cause i like lots of mayo :) mmmmm
after u chop the chicken--gradually add celery n mayo till u have the proportions u want. You can always add but never take out.