Chicken Salad
Submitted by Mike Nolan on February 12, 2012 at 8:39 pm
Description
Chicken Salad, a great way to use up the boiled chicken left over when making chicken stock.
| Recipe summary | |
|---|---|
| Yield | 4 cups |
| Source | Carolyn Brandle |
| File under | salads |
Ingredients
3 pounds of diced chicken meat
1 cup of grapes, cut in half (grapes that aren't very sweet work better)
1 large can of mandarin oranges, drained
1/2 cup of slivered or sliced almonds, toasted
1 cup of finely diced celery
1-2 tablespoons of lemon juice
1/4 cup mayonnaise or Miracle Whip
salt and pepper to taste
Instructions
The original recipe started out by making chicken stock with a 5-6 pound chicken.
Toast the almonds at 350 degrees for 6-8 minutes and allow to cool.
The last time we made it there was enough stock remaining in the chicken that it was plenty moist, so we left the mayonnaise out.
This is great on the honey wheat bread recipe I have posted.
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Comments
Mike, you wrote, "This is
Mike, you wrote, "This is great on the honey wheat bread recipe I have posted."
Does this mean you use this open-face on the bread, or do you make sandwiches of it, grapes and mandarin oranges and all?
I make closed-face
I make closed-face sandwiches, my wife makes open-faced ones.