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Phyllis' Chicken Salad Recipe

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This recipe for Phyllis' Chicken Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 whole chicken breasts, cooked and shredded (approximately 5 c.)**
1/2 c. sour cream
1 c. mayonnaise
1/2 c. chutney
1 lemon, juiced
5 stalks celery, finely chopped
1 5-oz. can water chestnuts, chopped
1/2 c. green onion, finely chopped
salt & pepper to taste

**If you're short on time, you can also substitute a rotisserie chicken

Directions:
Directions:
Mix all the ingredients in a large bowl. Refrigerate at least 1 hour.

Serve on a bed of shredded lettuce with fresh fruit on the side. The salad can be used to make chicken salad sandwiches using your favorite bread, roll or croissant.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Total time: 40 minutes (if the chicken is already cooked)
Personal Notes:
Personal Notes:
Mary initially found this recipe in the Torrance Memorial Hospital's Auxiliary Cookbook. Several years later Mary met the woman who had submitted the recipe, Phyllis Post, and they are very good friends to this day.

 

 

 

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