Nutritional Info

Nutrition Facts

Serving Size 1 (358g)

Calories 795
Calories from Fat 441 (55%)
Amount Per Serving %DIV
Total Fat 49g 75%
Saturated Fat 16.3g 82%
Monounsaturated Fat 21.6g
Polyunsaturated Fat 11.1g
Trans Fat 0.0g
Cholesterol 264.4mg 88%
Sodium 368.2mg 16%
Potassium 654.5mg 14%
Total Carbohydrate 1.4g 0%
Dietary Fiber 0.1g 0%
Sugars 0.6g
Protein 63.5g 127%

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Recipe Description
This chicken is great in a salad, sandwich, or however you would like to serve it.
Prep time
1 hr
Cook time
45 min
Ready In
1 hr 45 min

Ingredients

Serves Tool

Serves To:USMetric
3 Pound(lb)  whole chicken
1 1/2 Teaspoon(t)  salt
3   stalks celery, finely chopped
1/4 Cup(c)  mayonnaise
2 Teaspoon(t)  fresh lemon juice
1/4 Teaspoon(t)  black pepper, ground

Preparation

In 4 quart saucepan, place chicken, 1 teaspoon salt, and enough water to cover. Heat to boiling over high heat. Reduce heat. Cover and gently simmer until chicken loses its pink color throughout, about 45 minutes. Remove from heat and let stand 30 minutes. Drain. Reserve broth for another use. When chicken is cool enough to handle, discard skin and bones. Cut the chicken meat into bite sized pieces. In large bowl, combine celery, mayonnaise, lemon juice, remaining 1/2 teaspoon salt, and pepper. Stir until blended. Add chicken and toss to coat. Trasfer to serving bowl. Cover and refrigerate until ready to serve.

Additional notes

Variations: Basil and Dried Tomato Chicken Salad: Prepare as directed but add 1/4 cup chopped fresh basil and 2 tablespoons finely chopped oil packed dried tomatoes, drained, to mayonnaise mixture.

Curry Grape Chicken Salad: Prepare as directed but add 2 cups red or green seedless grapes, cut in half, 1 tespoon curry powder and 1 tespoon honey to mayonnaise mixture.

Lemon Pepper Chicken Salad: Prepare as directed but use 1 tablespoon fresh lemon juice and 1/2 teaspoon coarsely ground black pepper, and add 1/2 teaspoon freshly grated lemon peel to mayonnaise mixture.

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Classic Chicken Salad
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