From the library
Chicken Salad
Onion and pickle relish spice up a traditional chicken salad.
Makes 6 portions8 steps
151
kcal · per 1/6 of recipe
17g
Protein
4g
Carbs
7g
Fat
Ingredients
- 2 1/2 cups cooked chicken breast, diced
- 1/2 cup celery, chopped
- 1/4 cup onion, chopped
- 3 packages pickle relish (2 tablespoons)
- 1/2 cup light mayonnaise
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- Combine all ingredients.
- Refrigerate until ready to serve.
- Use within 1-2 days.
- Chicken salad does not freeze well.
- How to use: Make chicken salad sandwiches.
- Make a pasta salad by mixing with 2 cups cooked pasta.
- Kids will love this salad served in a tomato or a cucumber boat.
USDA MyPlate Kitchen — Adapted from: Any Day's a Picnic Chicken Salad , University of Wisconsin Cooperative Extension Service — A Family Living Program (public domain), via myplate.food · public domain
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