Basic chicken salad for sandwiches/salads
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 267.7
- Total Fat: 16.4 g
- Cholesterol: 95.6 mg
- Sodium: 811.7 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.2 g
- Protein: 23.6 g
View full nutritional breakdown of Basic chicken salad for sandwiches/salads calories by ingredient
Introduction
This is just a very basic chicken salad for topping off greens or slapping between a couple slices of bread. It's a basic recipe which, in the past, I've done with much more mayo - the milk thins out the mayo and helps spread the flavor out in this variation. Adding dried cranberries or chopped nuts makes it even better, but doing that, one should remove the relish and add a little more milk (maybe up it to 3 tablespoons of milk). This is a -big- recipe because it keeps for many days in a sealed container. This is just a very basic chicken salad for topping off greens or slapping between a couple slices of bread. It's a basic recipe which, in the past, I've done with much more mayo - the milk thins out the mayo and helps spread the flavor out in this variation. Adding dried cranberries or chopped nuts makes it even better, but doing that, one should remove the relish and add a little more milk (maybe up it to 3 tablespoons of milk). This is a -big- recipe because it keeps for many days in a sealed container.Number of Servings: 6
Ingredients
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30oz canned chicken in water, drained
1 1/2 cups green onion, diced
1/2 cup celery, raw, diced fine
1/2 cup mayonnaise (I used regular mayo, you can use light)
3 tsp coarse-ground Dijon mustard
2 tbsp 2% milk
1 tbsp sweet pickle relish
1/2 tsp garlic powder
1/2 tsp ground black pepper
Directions
Drain the chicken very well, then shred it into a large bowl. Add all other ingredients. Stir. Refrigerate for at least 20 minutes so flavors can mix. Makes six largish servings for sandwiches (you can stretch it out further if you want to on top of salads!).
Number of Servings: 6
Recipe submitted by SparkPeople user LADYPIXEL.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYPIXEL.
Member Ratings For This Recipe
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INTREPIDI
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MUSICSTREAK
I think its better to subsitute mayo with yogurt or for a unique flavour try hummus or another bean spread rather than thin it with milk. - 6/13/10
Reply from LADYPIXEL (6/14/10)
The problem is that the mayo flavor is what I am accustomed to in various chicken/tuna salads. Yogurt has a very distinctive flavor, and hummus is equally as high-fat as the mayo (olive oil & chickpeas instead of oil & egg). But this is definitely an option, and one I'll likely experiment with! Thx!
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SWEETBOY98
Would like to try this, but I like grapes in my chicken salad, can I just add them or replace them with something else listed in the recipe? - 5/4/10
Reply from LADYPIXEL (5/4/10)
I'd just add them - figure in a few extra calories for the grapes, depending on how much you use, and a little extra carb. :)
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MYRNAMAL2
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GMAQUEENBEE