Sunday, August 13, 2006

Crowd Pleasing Chicken Salad

This chicken salad is awesome. I had some for breakfast this morning right out of the mixing bowl. The rice gives it enough substance that you can serve it as a main dish and it will actually fill you up! If you use fat free mayo and sour cream and skip the cheese, it's only 31/2 POINTS (for any Weight Watchers out there) for a 1 cup serving. I hope you enjoy it!

3 cups cubed chicken
1 cup mayonnaise
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
Combine in large bowl. Fold in:
2 cups cooked white rice
1 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1 can (20 oz) pineapple tidbits, drained
1 can (8 oz) sliced water chestnuts, drained
1 cup shredded cheddar cheese (optional)
1/2 cup sliced almonds, toasted (optional)
Serve alone, with sliced cantaloupe, on bread, or in a tortilla as a wrap.
As a hot sandwich, spread on one half of a hoagie roll and sprinkle the cheese on top. Broil until the cheese melts and the bread is crispy.
*Recipe taken from The Best of Country Cooking 1999


Annie said...

I am making this. I haven't found THE chicken salad recipe yet and it will be great to take to school for lunch.

Alysun said...

This is a keeper and I am so glad you finally posted this! I love this chicken salad and have lost the recipe more times that my sister cares to remember. Did you warn people it makes enough to feed an army of kidergarten teachers?

Aly sun said...

Just made it again and am in love! I made it completely healthy and used brown rice and plain yogurt instead of sour cream.