- Yield: 5-6 cups of each chicken salad
- Category: Salads
Ingredients
- 3 Rotisserie Chickens - cut meat from all (3) chickens. Divide into white and dark meat.
Tarragon Chicken Salad:
- 5 -6 cups of chopped chicken (1/2 white & 1/2 dark)
- 2 hard-cooked eggs, chopped
- 1/2 c of chopped pecans
- 1 -1 1/2 cups of Helman’s Mayonnaise
- Salt and Pepper to taste
- 2 chopped green onions
- 2 tbsp. of fresh tarragon, chopped
Fruity Chicken Salad:
- 5 -6 cups of shredded chicken (1/2 white & 1/2 dark)
- 1 1/2 c of red grapes, halved
- 3 tbsp. of Wickles Pickle Relish
- 1 tbsp. of Fig Preserves
- 1 c of Helman’s Mayonnaise
- Salt and Pepper to taste
Cranberry Almond Chicken Salad:
- 5 -6 cups of diced white chicken meat
- 1 1/2 c of dried cranberries
- 1/2 c of sliced almonds
- 1 tsp. of curry powder
- 1 -1 1/2 cups of Hellman’s mayo
- Salt and Pepper to taste
Instructions
- For each ingredients set, mix all ingredients in a bowl.
- Add Salt and Pepper to taste.