Best Little Chicken Salad In Texas

Best Little Chicken Salad In Texas

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Vicki Butts (lazyme)




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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

How to Make Best Little Chicken Salad In Texas


  1. To 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.
  2. Cover, bring to boil, then simmer for about 45-55 minutes. Check for tenderness by piercing with fork.
  3. Remove 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).
  4. Just 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.

Printable Recipe Card

About Best Little Chicken Salad In Texas

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

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