Easy Chicken Salad

1
Colleen Sowa

By
@colleenlucky7

This is a simple recipe that looks like you worked hard! I like to keep cans of Chicken and Tuna in the pantry... (yes.. you can make this with tuna too!) to throw this together for an impromptu lunch or dinner.

I also make this with leftover chicken breasts. Sometimes I serve it in scooped out tomatoes. Or put a scoop on top of some lime Jell-O.... and don't forget... it is good on toasted bread and crackers too!

In this photo... Mandarin oranges (drained) were added.

Sometimes we add chopped apples too.

Rating:

★★★★★ 3 votes

Comments:
Serves:
8-12 depending on size of portions
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

  • 2 can(s)
    (13 ounces each) canned chicken breast (drained)
  • 4 stick
    celery ( chopped small)
  • 3/4 c
    onion (chopped small)
  • 1/2 can(s)
    pineapple tidbits (drained)
  • 20
    seedless grapes (sliced in half)
  • 1/3 c
    roasted pecans or walnuts (chopped)
  • 1/4 tsp
    salt (optional)
  • 1/2 tsp
    ground black pepper (optional)
  • 1/3 c
    mayonaise (more if needed)
  • 1 large
    lettuce head (leaves removed, washed, paper toweled dry)

How to Make Easy Chicken Salad

Step-by-Step

  1. Prepare the fruits, nuts and vegetables and put into a large bowl. Sprinkle with salt and pepper (optional). Add the Mayonnaise and canned chicken breast. Stir together gently. (you can add more Mayonnaise if desired). Chill in refrigerator until just before serving.
  2. Prepare the lettuce leaves, and put in salad bowls or on salad plate. Use ice cream scoop (or large spoon) to place the salad on the bed of lettuce.

Printable Recipe Card

About Easy Chicken Salad

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy



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