Hot Chicken Salad

Name: Hot Chicken Salad
Yield: Makes 8 to 10 servings
Ingredients: ¼ c. minced onion; 2 tblsp. lemon juice; 3 c. chopped celery; ¼ c. butter; 2 tsp. salt; 1 c. mayonnaise; 4 c. cooked chicken or turkey, cut into chunks; ½ to 1 c. toasted almonds, slivered; ⅔ c. chopped green pepper

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Clever way to dress up leftover turkey or chicken to serve on cold days

Ingredients

¼ c. minced onion
⅔ c. chopped green pepper
3 c. <

Gluten-free

Method

Sauté onion, green pepper and celery in butter until tender, but do not brown.
Stir in chicken, lemon juice and salt. Cover skillet and place over low heat until ingredients are hot. Just before serving, remove skillet from heat and lightly stir in the mayonnaise and almonds.

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Variation

Crisp-Topped Salad

Part of

Superior Salads and Dressings

Substantial Salads

No reviews for this recipe

The licensor does not allow printing of this title