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Crunchy Chicken Salad

By: Margaret McNeil  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 119 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 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-cooked egg, sliced

Directions

  1. In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices.

Footnotes

  • Nutritional Analysis: One serving: 1 cup (prepared with fat-free mayonnaise) equals 304 calories, 14 g fat (3 g saturated fat), 202 mg cholesterol, 692 mg sodium, 10 g carbohydrate, 2 g fiber, 34 g protein.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2007 by CHOWDOWN 
This is so easy to make and has a delicious combination of ingredients. Even though I ate it... MORE

 
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