Wednesday, November 16, 2011

Easy Chicken Salad

This developed from my Grandma Letha's recipe for tuna salad. Our family would often joke that Grandma could always find a way to feed any army with just one can of tuna. Though I loved her recipe, I'm still not a huge fan of tuna - hence this recipe for chicken salad. I've added parsley, chopped almonds and red grapes. I find that keeping in the refrigerator for a few minutes makes a difference.

Easy Chicken Salad


2/3 cup Mayo
1/3 cup Ranch Dressing
1 1/2 tablespoons sweet pickle relish
2 hard boiled eggs, chopped
1 can (9.75 oz) white chicken (or 1 1/2 cups of cooked chicken meat, chopped)
1 teaspoon yellow mustard
8-10 seedless red grapes, halved
1 stalk celery, chopped
1/4 red onion, chopped
1 teaspoon parsley
1/4 cup of almonds, chopped.
Salt & Pepper


1. Add all the ingredients in a bowl and mix. Cover bowl with plastic wrap and refrigerate for 10 minutes.

2. Remove from refrigerator and stir. Add to sandwich bread. Serve with sweet potato chips!

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