Trio of Chicken Salads

  • Yield: 5-6 cups of each chicken salad
  • Category:

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

  1. For each ingredients set, mix all ingredients in a bowl.
  2. Add Salt and Pepper to taste.