Best Little Chicken Salad In Texas Recipe

No Photo

Have you made this?

 Share your own photo!

Best Little Chicken Salad In Texas

Vicki Butts (lazyme)



☆☆☆☆☆ 0 votes
20 Min
55 Min
Stove Top


3 1/2 c
cooked and chilled chicken breasts (2 chicken breasts = 3 1/2c)
1 c
chopped celery (about 3 stalks)
1/4 c
almonds, sliced or chopped
1/3 c
mayonnaise (closer to 1/2c)
1/4 c
sour cream or plain yogurt
1/4 tsp
onion powder
1/4 tsp
curry powder
1/4 tsp
soy sauce
1/4 tsp
1/4 tsp
dill weed
pineapple chunks, optional
seedless grapes, optional
diced apple, optional


1To cook chicken breasts (do not use boneless) :
leave on skin and cover with water adding some chopped onion, stalk celery with leaves, and a small amount of carrots to flavor water, or you may just add 1-2 teaspoons instant bouillon to water.
2Cover, bring to boil, then simmer for about 45-55 minutes. Check for tenderness by piercing with fork.
3Remove to plate; cover and refrigerate several hours until chilled. Remove skin, break into fairly large pieces (you don't want real little pieces). Add all ingredients and mix well. Refrigerate (cover bowl).
4Just before serving, you may add pineapple chunks, seedless grapes or diced apple (or all three). Fruit may be placed on plate, chicken mixture on top of fruit and then mixed together.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American