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Teacher's Chicken Salad

Recipe #303067 | 25 min | 25 min prep | SERVES 8 -10 (Change Servings)
(0) RATE IT NOW READ REVIEWS

mrsteacher22

RECIPE BY: mrsteacher22

My principal made this for a luncheon and it was fantastic! I begged her for the recipe- it is so easy and delicious! Great for showers! For the chicken, can use chicken breasts, but I use canned chicken breast meat from Costco.

Posted on: May 12, 2008

Print Recipe

Ingredients

  • 2 1/2 cups chicken, cooked
  • 1/2 cup celery, chopped
  • 1/2 cup almond, toasted and sliced
  • 3/4 cup mayonnaise
  • 1 cup green seedless grapes, sliced
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon spike seasoning (or another all purpose seasoning)
  • salt and pepper

    • Directions

    1. 1
      Toast almonds by placing on a cookie sheet in oven at 350 for just a few minutes.
    2. 2
      Cook chicken, chop into small pieces or shred.
    3. 3
      Mix the meat, celery and mayo.
    4. 4
      Mix the cream, lemon juice & SPIKE together and put on the salad.
    5. 5
      Add salt and pepper to taste.
    6. 6
      Add the grapes and almonds and mix well.
    7. 7
      Chill well before serving.
    8. 8
      Can serve alone, but is best on large cresent rolls from the bakery!

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    Nutrition Facts

    Serving Size 1 (63g)

    Recipe makes 8 servings

    The following items or measurements are not included below:

    2 1/2 cups chicken

    spike seasoning

    Calories 165
    Calories from Fat 120 (72%)
    Amount Per Serving %DV
    Total Fat 13.3g 20%
    Saturated Fat 2.3g 11%
    Monounsaturated Fat 5.3g
    Polyunsaturated Fat 5.1g
    Trans Fat 0.0g
    Cholesterol 10mg 3%
    Sodium 192mg 8%
    Potassium 126mg 3%
    Total Carbohydrate 11.0g 3%
    Dietary Fiber 1.3g 5%
    Sugars 5.1g
    Protein 2.4g 4%
    Vitamin A 145mcg 2%
    Vitamin B6 0.0mg 1%
    Vitamin B12 0.1mcg 0%
    Vitamin C 3mg 5%
    Vitamin E 3mcg 11%
    Calcium 33mg 3%
    Iron 0mg 2%

    detailed view...

    how is this calculated?

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