Chicken Salad My Way Recipe -
Chicken Salad My Way Recipe
  • READY IN ABOUT 9 hrs

Chicken Salad My Way

Recipe by  

"My mom really likes the DC Chicken Salad at Corner Bakery, so I came up with a copy that tastes as good as the real thing. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    8 hrs 45 mins


  1. Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low; simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.
  2. Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey; set aside.
  3. Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture; stir until pieces are evenly coated. Cover and refrigerate overnight.
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Reviews More Reviews

Nov 08, 2011

Fabulous chicken salad! I LOVE chicken salad and this is some of the best. The ginger is a nice touch and I love the combination of fruits and the crunch from the walnuts. I used Hellman's light mayo that I cut with a little light sour cream to give it the dressing even more creaminess and the honey gave it just the right amount of sweetness. This would be equally good with craisins or pecans. Great by itself, but really good on whole grain bread! Thanks for a great recipe!

Aug 30, 2008

My husband is a picky eater, and we agree that this is the BEST chicken salad we have ever had! The only way I can actually let it set overnight is to not let him find out it's there. Tip for the recipe, I don't buy extra minced ginger for the recipe, I just mince the piece that I used to boil the chicken. It's so much easier that way.

Jun 10, 2009

This is a great chicken salad recipe! The ginger was a nice addition I'm sure I will use again. I did not use the star-anise pod as I didn't have it but would like to try it the next time I make this recipe. The next time I make it I will probably just chop up the ginger that I boiled with the chicken as another reviewer suggested. I actually had some of this salad for lunch with a friend (on a croissant of course!) who called me the next day to tell me she was thinking about the chicken salad that we ate.....really good recipe!

Aug 10, 2008

A most refreshing salad, be sure to leave it in the fridge overnight to let the flavours blend. Thank you for this recipe it will become a summer favourite

Oct 28, 2010

I was looking for a more flavorful chicken salad and I found it! This recipe is absolutely delicious, has a lot of flavor and is a perfect balance of ginger and fruit. We ate it on croissants and it was a wonderful combination. LOVE IT!!

Jul 02, 2014

I LOVED this and will make it often. I had oven baked chicken leftover so I skipped the first part. I used less fresh ginger - I'm pretty new to it. I also didn't have celery but had all other ingredients. Yum!

Mar 16, 2014

I just made this earlier today and it is fantastic! I did however make a few small changes. I added a couple small pinches of both rosemary and thyme to the water when I cooked the chicken. I also added a couple of pinches of both to the "sauce" along with a pinch of dill weed. I also used granny Smith apples for a little more tartness and did half and half with raisins and cranberries. It turned out absolutely delicious with some fresh toasted rye bread.

Jan 16, 2013

This is definately a wonderful recipe. I did, however, double the dressing as I like more. I also served this in little mini filo cups, but, is great either way. Thanks for a fabulous recipe.


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  • Calories
  • 472 kcal
  • 24%
  • Carbohydrates
  • 19 g
  • 6%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 37.3 g
  • 57%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 357 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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