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chicken salad

(2 ratings)
feastygal avatar
Recipe by
Debra Freeman
@feastygal
Jefferson, MD

This recipe is a very popular one; it's unique and refreshing. I have made these little sandwich treasures for a rehearsal dinner, weddings, birthdays, funerals, and anniversaries. You don't need a special occasion. Chicken salad is great for the hot spring and summer days or any get-together. You can make these in advance. This is a very requested recipe. My recipe is an awesome twist on chicken salad. Don't let the fact that the chicken is canned fool you, it tastes better than one you would cook up fresh. Follow my Facebook page for more recipes, titled; Let the Feasty Begin.

(2 ratings)
yield 36 serving(s)
prep time 23 Hr 20 Min
method No-Cook or Other

Ingredients For chicken salad

  • 2/3 c
    petite frozen peas, thawed
  • 2 oz
    cans chicken breast packed in water, drained (12.5 oz each)
  • 1 c
    mayonnaise
  • 1 Tbsp
    Dijon mustard
  • 1/2 tsp
    ground white pepper
  • 2/3 c
    sliced spring onion
  • 2/3 c
    diced celery

How To Make chicken salad

  • 1
    Thaw peas in cold water. Meanwhile open and drain the chicken.
  • 2
    Place chicken in a large bowl and break up chunks with fingers. Add mayonnaise, mustard, and white pepper.
  • 3
    Chop celery, slice onion (green tops too), and drain peas well. Now toss them into the chicken salad and mix well. Cover and chill overnight.
  • 4
    This chicken salad tastes best on potato rolls. I make them on Martin’s potato party rolls (24 pk) or you can use the burger buns. They make a nice small sandwich.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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