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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 128.8
  • Total Fat: 7.8 g
  • Cholesterol: 79.4 mg
  • Sodium: 147.8 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 12.4 g

View full nutritional breakdown of Chicken salad/ spread calories by ingredient
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Chicken salad/ spread

Submitted by: JANEINE

Introduction

I used rotisserie chicken in this. My husband loves it as a sandwich spread. I think it is great on a bed of lettuce with crackers or used in a stuffed tomato I used rotisserie chicken in this. My husband loves it as a sandwich spread. I think it is great on a bed of lettuce with crackers or used in a stuffed tomato
Number of Servings: 7

Ingredients

    12 ounces cooked chicken breast (I used skinned and boned rotisserie)

    4 ounces celery, (cut to fit chopper) or diced fine

    1 ounce chopped sweet pepper ( i used green bell pepper)

    1 ounce onion, chopped fine

    1 Tbsp pickle relish (sweet or dill)

    2 Hard boiled eggs, chopped

    1 ounce yellow mustard

    2 ounces mayonnaise

Tips

I did not use salt or black pepper due to diet restrictions. You may wish to add them. I used Dukes regular mayonnaise as it was an ingredient on hand. You may wish to use light mayonnaise as well as increase the amount (which I kept at a minimum)


Directions

Wash and cut vegetables into pieces suitable for the processor or chopper you are using. Process until chopped well. Drain any excess juice. Skin and bone chicken. Cut chicken and eggs into chunks suitable for the processor. Place all ingredients in processor and chop finely. May be served immediately as sandwich spread or salad

Serving Size: 7.5 3 ounce servings (approximately) or if for sandwich about 12 2 ounce servings






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