Chicken Salad

Chicken Salad

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Tammy Buckhannon

By
@DoesEatOats

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

Rating:

★★★★★ 1 vote

Prep:
1 Hr
Cook:
45 Min

Ingredients

  • 1 box
    rice-a-roni
  • 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

Step-by-Step

  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.

Printable Recipe Card

About Chicken Salad

Course/Dish: Chicken Salads



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