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Crunchy-Style Chicken Salad

Water chestnuts and pecans dress up this creamy chicken salad sent by Margaret McNeil in Memphis, Tennessee. It looks especially pretty nestled on a bed of lettuce leaves, but it also makes a fun sandwich filling.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    2 servings

Ingredients

  • 1-1/2 cups cubed cooked chicken
  • 3 tablespoons chopped celery
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped water chestnuts
  • 4 teaspoons sweet pickle relish
  • 4 teaspoons diced pimientos, drained
  • 1 tablespoon chopped pecans
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 lettuce leaves
  • 1 hard-boiled large egg, sliced

Directions

  • In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices.
Nutrition Facts
1 cup: 304 calories, 14g fat (3g saturated fat), 202mg cholesterol, 692mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 34g protein.

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