Chicken Salad

Chicken Salad, a great way to use up the boiled chicken left over when making chicken stock.

Yield: 4 cups
Source: Carolyn Brandle

Ingredients

3 pounds of diced chicken meat
1 cup of grapes, cut in half (grapes that aren't very sweet work better)
1 large can of mandarin oranges, drained
1/2 cup of slivered or sliced almonds, toasted
1 cup of finely diced celery
1-2 tablespoons of lemon juice
1/4 cup mayonnaise or Miracle Whip
salt and pepper to taste

Instructions

Carolyn's original recipe started out by making chicken stock with a 5-6 pound chicken. I often make this after making my go-to chicken stock recipe: Nancy's Homemade Jewish Chicken Soup

Toast the almonds at 350 degrees for 4 minutes and allow to cool.

The last time we made it there was enough stock remaining in the chicken that it was plenty moist, so we cut back on the mayonnaise.

This is great on the honey wheat bread recipe I have posted.

• This topic was modified 8 years, 7 months ago by Mike Nolan.