Nana's Chicken Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 168.3
- Total Fat: 10.9 g
- Cholesterol: 114.6 mg
- Sodium: 458.0 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.3 g
- Protein: 9.7 g
View full nutritional breakdown of Nana's Chicken Salad calories by ingredient
Introduction
This is my own variation of my mom's shrimp salad recipe using chicken instead of shrimp, and omitting the macaroni. This is my own variation of my mom's shrimp salad recipe using chicken instead of shrimp, and omitting the macaroni.Number of Servings: 8
Ingredients
-
1/2 cup celery, diced
1/2 cup raw onion, diced (frozen is ok)
1/2 cup green olives, sliced (with 1/4 cup juice, reserved)
4 hard boiled eggs
2 boneless, skinless chicken breasts, diced or shredded
1/2 cup Henri's Tas-Tee Dressing
1/2 cup light Miracle Whip dressing
Salt and pepper to taste
Tips
This versatile salad can be eaten by itself, or used as a topping for salad, filling for a wrap, or stuffing for a seeded tomtao or avocado half. You can add noodles to this salad to make it more of a side dish, if desired.
Directions
1. Spray a large frying pan with cooking spray. Place the chicken breasts in the pan and cover them, cooking over medium-high heat until cooked through, turning occasionally. Cut the chicken into bite sized pieces, or shred with two forks. Add to a large bowl. Dice celery and onion and add them to the bowl.
2. Take 3 of the hard boiled eggs and slice them with an egg slicer. Slice horizontally, then open slicer and turn 90 degrees and slice vertically to dice the eggs. Slice 4th egg horizontally only and reserve for garnish. Add eggs to bowl. Slice green olives with a knife and add to the bowl. Salt and pepper contents to taste.
3. In a separate small bowl, combine Tas-Tee dressing, Miracle Whip and olive juice to make the dressing, using a whisk to combine completely. Add to bowl slowly, stirring and tasting salad as you go. You might not need to add the entire amount of dressing.
4. Stir until all ingredients are mixed together. Serve cold.
Serving Size: Makes 8 servings
2. Take 3 of the hard boiled eggs and slice them with an egg slicer. Slice horizontally, then open slicer and turn 90 degrees and slice vertically to dice the eggs. Slice 4th egg horizontally only and reserve for garnish. Add eggs to bowl. Slice green olives with a knife and add to the bowl. Salt and pepper contents to taste.
3. In a separate small bowl, combine Tas-Tee dressing, Miracle Whip and olive juice to make the dressing, using a whisk to combine completely. Add to bowl slowly, stirring and tasting salad as you go. You might not need to add the entire amount of dressing.
4. Stir until all ingredients are mixed together. Serve cold.
Serving Size: Makes 8 servings