Chicken Salad

• Ready in 30m

• Serves 4

• 297 calories

• 10.77g carbs

The recipe Chicken Salad can be made in roughly 30 minutes. This recipe makes 4 servings with 297 calories, 25g of protein, and 17g of fat each. For $1.66 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe is liked by 1703 foodies and cooks. It is brought to you by Simply Recipes. Many people really liked this main course. A mixture of salt and pepper, celery, to 6 olives, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet.

11 ingredients

1. 1 lb chicken breasts
2. 2 stalks celery
3. 1/2 bell pepper
4. 4 to 6 olives
5. 1/4 cups onion
6. 1/2 to 1 apple
7. head iceberg head lettuce
8. 5 tbsps mayonnaise
9. 1 tbsp plum preserves
10. 2 tsps squeezed lemon juice
11. 4 servings salt and pepper

Instructions

1. Poach the chicken (skip if using already cooked chicken): Bring a pot with 2 quarts of well salted water (1 tablespoon salt) to a boil.
2. Add the chicken breast (cut into large chunks) and return the water to a simmer. Then turn off the heat, and cover the pot.
3. Let the chicken sit for 15 minutes (time it) or more while you prepare everything else.
4. Make the dressing: Prepare the chicken salad dressing in a large bowl.
5. Mix together the mayonnaise, preserves, and lemon juice. Taste for the proper balance of sweetness and acidity. The salad dressing should not be too sweet, nor too sour.
6. Add more preserves or lemon juice until you have reached the balance you want.
7. Add salt and pepper to taste.
8. Mix in the chopped celery, bell pepper, olives, red onion, and apple.
9. Dice the chicken, mix with dressing and vegetables: 
10. Remove the chicken from the poaching water and dice it. (Or dice already cooked chicken if that is what you are using for this salad.)
11. Mix it in with the dressing and vegetables.
12. Add lettuce: At this point you can make ahead. When ready to serve, fold in the sliced and chopped iceberg lettuce.