Old-Fashioned Chicken Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds boneless, skinless chicken breasts or chicken cutlets
- ½cup butter
- 2stalks celery, chopped, plus 1 cup minced
- 1medium onion, peeled and chopped, with ½ cup minced
- 1tablespoon poultry seasoning
- 2½teaspoons salt or to taste
- 2teaspoons black pepper
- 1cup mayonnaise
- ½cup sour cream
- 1tablespoon heavy cream
- 1teaspoon prepared mustard
- 1teaspoon sweet relish
Nutritional analysis per serving (12 servings)
368 calories; 28 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 10 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 26 grams protein; 396 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the chicken: in a large pot, combine the chicken, butter, chopped celery and onion, poultry seasoning, 2 teaspoons salt and 1 teaspoon pepper. Add enough water to cover generously, cover, and heat to boiling. Reduce to a simmer, cooking the breasts about 10 minutes or the cutlets about 3. Turn off the heat and let the chicken stand in the cooking liquid until cooked through, about 10 minutes for the breasts and about 2 for the cutlets. Remove the chicken to a bowl. Cool and cut into bite-size pieces.
- Step 2
To make the salad: combine the minced celery and the onion, ½ teaspoon salt, 1 teaspoon pepper and all of the remaining ingredients in a bowl and mix. Add the chicken, tossing it gently until coated. Serve immediately, or cover and refrigerate until serving.
Private Notes
Comments
Because I am bad at following directions, I mixed the mayonnaise, cream, sour cream and mustard together and mixed it into the rest of the ingredients. I didn't have sweet relish so used more than a teaspoon of chopped bread and butter pickles. It was very good.
Made tonight. The best I just added more onions because I love them.