Filling Chicken Salad
This chicken salad is full of vegetables and flavor.
Ingredients
- 2 lbs Chicken breasts cooked and cubed (or any chicken pieces)
- 4 stalks celery diced (about 1⅓ cups)
- 1 cup carrots chopped
- 1½ cups mayonnaise
- 2 tbsp lemon juice
- 3 tbsp parmesan cheese, grated
- 1 tbsp ground black pepper
Instructions
- Add the boneless chicken breasts to a pot of water and bring to a boil. Set back to low temp and cover. Continue to cook for about 15-20 minutes. Internal temp should be about 165°F.
- Drain the chicken and expedite the cooling by running cold water over it. When cool enough to handle, cut it up into small cubical pieces. Add it into a mixing bowl.
- Dice up the remaining vegetables and add them and the remaining ingredients to the bowl with the chicken.
- Mix thoroughly with a large spoon and serve. Can be just a salad with crackers or just put on bread as a sandwich.
Nutrition
Calories: 435kcal | Carbohydrates: 3g | Protein: 26g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 454mg | Potassium: 547mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2845IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg
SOURCE
DarnGoodRecipes.com™
Resources of Chicken Salad Recipe From Scratch
Visit DarnGoodRecipes.com™ for other different salad recipes.
For learning other ways to cook chicken fast, read this outside article: 5 Ways to Cook Chicken Quickly.
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