chicken salad

Serves 2-4


2 chicken breasts on the bone

romaine, leaf or artisan lettuce (chopped)

shredded cheddar cheese

sliced almonds or chopped pecans

4 or 5 green onions

2 stalks of celery or 1 medium peeled, chopped apple


poppy seeds (optional)

  • Boil chicken on medium until done
  • Cool chicken, peel off meat from the bone and cut into chunks
  • Chop green onions and apples or celery
  • Mix chicken, mayo (to taste, add slowly so it is not soupy, keep stirring and testing), celery or apples, nuts, cheese and green onions
  • Arrange mixture onto a plate with chopped romaine lettuce
  • Sprinkle with poppy seeds

Chicken is more moist and has better flavor if bought on the bone.

Serve with corn bread, croissants or hard rolls and red grapes or melon.

A Jackie O Recipe