Chicken Salad Recipe

Name: Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. water; 1 whole breast of chicken; 1 Tbsp. lemon juice; 1 tsp. salt; 1/8 tsp. pepper; 1 pkg. dry chicken noodle soup mix; 1 c. instant rice; 1 c. chopped celery; 1 Tbsp. chopped onion; 1 c. pineapple tidbits; 1 tsp. curry powder; 1/2 tsp. dry mustard; 1/2 c. mayonnaise; 1/4 c. sour cream

Servings: persons

2 1/2 c. water
1 whole breast of chicken
1 Tbsp. lemon juice
1 tsp. salt
1/8 tsp. pepper
1 pkg. dry chicken noodle soup mix
1 c. instant rice
1 c. chopped celery
1 Tbsp. chopped onion
1 c. pineapple tidbits
1 tsp. curry powder
1/2 tsp. dry mustard
1/2 c. mayonnaise
1/4 c. sour cream

1
Cook chicken in the water until tender (20 to 25 minutes). Remove meat and cut into strips; sprinkle with lemon juice, salt and pepper and toss, then set aside.
2
Add soup mix and rice to 2 cups of broth in which the chicken was cooked.
3
Cover and bring to a boil; remove from heat and let stand until all the broth is absorbed (15 to 20 minutes).
4
Stir to fluff.
5
Chop celery, onion and drained pineapple.
6
Blend curry and mustard into mayonnaise and sour cream.
7
Put all ingredients together; blend thoroughly. Cover and chill thoroughly.
8
Better if made the day before.

615

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 14 ingredients. The key ingredients include: 2 1/2 c. water, 1 whole breast of chicken, 1 Tbsp. lemon juice, 1 tsp. salt, and more.

Yes, Chicken 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 Salad

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