Chicken Salad Recipe

Name: Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs chicken breasts; 2 quarts water; 3 parsley sprigs; 1 large onion, quarterd; 1 teaspoon seasoning salt; 2 chicken bouillon cubes; ½ cup bottled Italian dressing; 1 cup duke's mayonnaise; 1 tablespoon white vinegar; 1 ½ teaspoons celery seeds; 2 tablespoons sugar; ⅛ teaspoon salt; 1 dash paprika; ½ cup sour cream; 1 tablespoon honey

Servings: persons

5 lbs chicken breasts
2 quarts water
3 parsley sprigs
1 large onion, quarterd
1 teaspoon seasoning salt
2 chicken bouillon cubes
½ cup bottled Italian dressing
1 cup duke's mayonnaise
1 tablespoon white vinegar
1 ½ teaspoons celery seeds
2 tablespoons sugar
⅛ teaspoon salt
1 dash paprika
½ cup sour cream
1 tablespoon honey

1
Chicken:.
2
In a large pot, bring water and seasonings to a boil.
3
Add chicken, lower heat and simmer for 40 minutes Remove from heat, cool.
4
Shred chicken and refrigerate.
5
Dressing:.
6
Blend together well.
7
Toss shredded chicken with one cup of prepared dressing and let stand at least one hour in fridge to marinate.
8
Combine remaining dressing with:.
9
Add to chicken (after it has set for at least an hour) and mix well.
10
Can add canned water chesnuts, blanched almonds or chopped pecans.

1633

kcal

Calories

Fat

Carbs

199

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 15 ingredients. The key ingredients include: 5 lbs chicken breasts, 2 quarts water, 3 parsley sprigs, 1 large onion, quarterd, 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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