Chewin'

the News

September/October 2003

Chicken Salad

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Recipes:	1	2	3	4	5	6
Servings:	4	8	12	16	20	24
Makes:	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Ingredients:
Cooked, diced chicken	1-1/2 C.	3 C.	4-1/2 C.	6 C.	7-1/2 C.	9 C.
Sweet pickle relish	1 t.	2 t.	1 T.	1 T + 1 t.	1 T. + 2 t.	2 T.
Mayonnaise or salad dressing	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Diced onion	1 t.	2 t.	1 T.	1 T + 1 t.	1 T. + 2 t.	2 T.
Mrs. Dash or similar seasoning salt	1/8 tsp.	1/4 t.	3/8 t.	1/2 t.	1/2 t. + 1/8	3/4 t.

Assembly Directions:
Put the cooked, diced chicken in a bowl. Add the relish, mayonnaise, onion and Mrs. Dash. Stir until well combined.

Freezing Directions:
Put the chicken salad in a freezer bag or rigid container. Seal, label and freeze. OR, make sandwiches as normal. Wrap each sandwich in a sandwich baggie. Put all of the wrapped sandwiches in a freezer bag or a rigid container. Seal, label and freeze.

Serving Directions:
Thaw container of chicken salad overnight in the refrigerator. OR thaw sandwiches overnight in the refrigerator.

Tammy’s Comments:
Make chicken salad with the leftover cooked chicken from your cooking day. You could add some chopped boiled egg if you like. Keep in mind that the chicken will absorb some of the mayonnaise during the freezing-thawing process, so it may seem too moist when you mix it up. But if it isn’t moist going into the freezer, it will be too dry when it comes out. I use Miracle Whip instead of mayonnaise, and it worked fine with this recipe.

Nutritional Info: Chicken Salad
Analysis was done with mayonnaise.
Per Serving: 290 Calories; 26g Fat (77.2% calories from fat); 17g Protein; 1g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 207mg Sodium.
Exchanges: 2-1/2 Lean Meat; 2 Fat.
 

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