Chicken salad supreme, May 2011
Chicken salad recipes abound, but some you want to make again and again. The first time I had this one was at a bridal shower given for me by my sister-in-law-to-be at their farmhouse in southwest Minnesota. I loved it and asked for the recipe soon after. That was over 30 years ago, and I’ve made it from time to time ever since. It’s a great way to use leftover chicken, and it’s easy to put together for a special occasion or even for a weekday supper.
You can use regular mayonnaise in this recipe, but I like Follow Your Heart brand Vegenaise. It’s free of dairy, eggs, refined sweeteners, fillers, artificial colors, and preservatives, and I think it tastes as good as or better than regular mayonnaise. A grapeseed oil variety is available. Grapeseed oil has been shown to have a positive effect on cholesterol. Nutrition information for this recipe is based on use of Vegenaise.
CHICKEN SALAD SUPREME
Start to finish: 15 minutes
Servings: 4
2 tablespoons green olives, chopped
2 tablespoons black olives, chopped
2 tablespoons pickles (sweet and/or dill), chopped
3/4 cup celery, small dice
1/2 cup slivered almonds, toasted
3/4 cup mayonnaise
2 hard cooked eggs, cubed
2 cups cooked chicken, cubed
In a medium bowl, combine all ingredients except eggs and chicken. Mix well. Add chicken and eggs and toss gently. Serve over salad greens and, if desired, garnish with tomatoes and black olives.
Nutrition information per serving (values are rounded to the nearest whole number): 497 calories; 342 calories from fat; 38 g fat (5 g saturated; 0 g trans fats); 147 mg cholesterol; 9.5 g carbohydrate; 26 g protein; 2 g fiber; 466 mg sodium.
PRINTABLE CHICKEN SALAD SUPREME RECIPE
Link to other healthy and gluten-free posts at Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free and Gluten-Free Wednesdays at The Gluten-Free Homemaker.
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YUMMY!! Added to my must-try list!