Chicken Corn Salad Recipe

Name: Chicken Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole cooked chicken cut into bite size strips; 1 teaspoon salt; 3 Tablespoons cider vinegar; 2 teaspoons sugar; 1/4 teaspoon pepper; 1/2 cup vegetable oil; 1 pkg (8oz) small macaroni shells (can use medium shells); 1 can (15 oz) whole-kernel corn, drained (or fresh corn cut from cob); 1 cup thinly sliced celery; 3 hard-cooked eggs, shelled & coarsely chopped; 1/4 cup mayonnaise or salad dressing; 3 Tablespoons chopped parsley; 1 large head Boston lettuce

Servings: persons

1 whole cooked chicken cut into bite size strips
1 teaspoon salt
3 Tablespoons cider vinegar
2 teaspoons sugar
1/4 teaspoon pepper
1/2 cup vegetable oil
1 pkg (8oz) small macaroni shells (can use medium shells)
1 can (15 oz) whole-kernel corn, drained (or fresh corn cut from cob)
1 cup thinly sliced celery
3 hard-cooked eggs, shelled & coarsely chopped
1/4 cup mayonnaise or salad dressing
3 Tablespoons chopped parsley
1 large head Boston lettuce

1
Cook macaroni in boiling, salted water, following label directions; drain well. Combine with corn, celery, eggs & chicken in a large bowl; toss to mix.
2
Combine vinegar, sugar, salt, pepper & vegetable oil in a jar with a tight fitting lid; shake well to mix. Drizzle 2 Tablespoons over salad. Place salad in fridge to chill.
3
Place mayonnaise & parsley in small bowl. Slowly add remaining dressing, beating together well each time you add. Place in fridge till ready to eat.
4
When ready to eat place amount of salad you want on plate and pour dressing over. If you wish, you can line your plate with lettuce.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole cooked chicken cut into bite size strips, 1 teaspoon salt, 3 Tablespoons cider vinegar, 2 teaspoons sugar, and more.

Yes, Chicken Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Corn Salad

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