Chicken Salad


Salads– potato salad, tuna salad, broccoli salad, chicken salad– were certainly never high on my list of favorites growing up. But now we love them. One thing we miss about life in America is the accessibility of foods that can be eaten cold in the spring and summer– cereal, sandwiches, salads. We love Chinese food, but there’s something not quite right about drinking lava-hot soup on 80 degree evenings. For Easter this year, we added this chicken salad to our menu. Some of our guests wrapped it in tortillas, and others ate it by the spoonful. Guests were pleased and even asked to take some home to share with friends.



6 chicken breasts, diced, or about 5 1/2 cups diced chicken, lightly cooked until just done but still very moist, cooled

2/3- 1 cup diced onion, to taste

2 cups finely diced celery

3 cloves garlic, minced

2 1/2 teaspoons Worcestershire sauce

2 cups chopped walnuts or pecans

2 cups diced apples or halved seedless grapes (another friend told me that mangoes also worked well)

1 cup mayonnaise or other similar product– I used the white stuff at the local Chinese supermarkets called “salad dressing” and it worked fine.

salt and pepper to taste

Directions and Notes:

Combine all ingredients in a large bowl. Stir until evenly distributed. Chill until serving.

Recipe adapted from:


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