Chicken Salad

Salad Recipes | 0 comments

This makes a great chicken salad sandwich, or serve scoops over salad greens as a main course salad.

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Chicken Salad

Joan Donogh
For a quick salad preparation, use cooked/deli chicken to make this.
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American


  • 2 1/2 pounds chicken pieces
  • 2 cups chicken broth
  • 1 1/2 cups mayonnaise
  • 3/4 cup yogurt
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • Salt and pepper
  • 1/2 red pepper finely chopped
  • 1/2 green pepper finely chopped
  • 1 apple cored and chopped
  • 2 stalks celery finely chopped
  • 1 small red onion finely chopped


  • Put chicken in a large saucepan. Add chicken broth. Bring to a boil and simmer over low heat for 35 to 45 minutes.
  • Remove chicken from pan and allow to cool. Discard the skin and bones. Chop the chicken meat into small pieces, and place in a large bowl.
  • In a small bowl, combine the mayonnaise, yogurt, vinegar, mustard and olive oil. Mix well. Season with salt and pepper to taste.
  • Add peppers, apple, celery, and onion to the bowl with the chicken. Pour the mayonnaise mixture over and toss to combine.
  • Chill for several hours or overnight.



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