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Doris’s Chicken Salad

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Course Main Dishes
Recipe Theme May: Chicken Salad
Servings
people
Ingredients
  • 3 cups vegetable soup
  • 1 1/2 cups Rotel tomatoes
  • 1/4 cup whole kernel corn
  • 1 1/2 cup chicken stock
  • 1 cup broken down to eight pieces (could also use eight, bone-in, skin on chicken thighs)
  • 2 small petite diced tomatoes
  • 2/3 cup shells, unbaked
  • 1 T. INGREDIENTS:
  • 1/2 tsp. salt
  • 3 T. Topping:
Course Main Dishes
Recipe Theme May: Chicken Salad
Servings
people
Ingredients
  • 3 cups vegetable soup
  • 1 1/2 cups Rotel tomatoes
  • 1/4 cup whole kernel corn
  • 1 1/2 cup chicken stock
  • 1 cup broken down to eight pieces (could also use eight, bone-in, skin on chicken thighs)
  • 2 small petite diced tomatoes
  • 2/3 cup shells, unbaked
  • 1 T. INGREDIENTS:
  • 1/2 tsp. salt
  • 3 T. Topping:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix mayonnaise, sugar, salt, and lemon juice together in a small bowl
  2. Mix rest of ingredients together in a large bowl
  3. Add mayonnaise mixture and mix well
  4. Chill in refrigerator for at least an hour before serving
  5. Delicious with crackers or homemade bread
Recipe Notes

Before moving to the South, I'd only known chicken salad to be bland and drenched in mayonnaise. After tasting my house mom's (Doris) chicken salad, I realized that chicken salad could be delicious! This is my take on her recipe. I love how the mayonnaise takes a back seat and up front and center are the fresh fruit flavors and the texture of the crunchy celery and pecans.

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