Chicken Salad

Chicken Salad

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Tammy Buckhannon


This is a family favorite and I get asked to make it whenever we get together.


★★★★★ 1 vote

1 Hr
45 Min


  • 1 box
  • 1
    chicken breast halves, skinless and boneless
  • 1/4 c
    almonds, slivered
  • 1 stick
    celery ribs
  • 3/4 c
    helman's mayonaise

How to Make Chicken Salad


  1. Make a box of Rice a Roni (or 2) according to directions, set aside to cool.
  2. Cook 1 chicken breast half per box of Rice-a-Roni. Frying is okay. Place in refrigerator to cool, then cut into bite-sized pieces.
  3. Put slivered almonds in a dry pan on medium heat to toast, stir constantly. Careful cause they burn easy. Set aside to cool.
  4. Cut up 1 stalk of celery per box of rice-a-roni into small pieces. I make them tiny because no one likes big chunks of celery.
  5. Once all ingredients are cooled, stir everything into the Rice-a-Roni and then add only enough Helman's Mayo to cream together about 3/4 cup. I've tried others and just not as tasty.
    Chill for at least an hour before serving. Although, we have eaten it right away cause it's just so yummy.

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About Chicken Salad

Course/Dish: Chicken Salads

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