Chicken salad

Chicken salad on romaine lettuce on a plate
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing

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About this recipe

Time to make
5 minutes preparation
Special criteria


  • 1/2 of a 5-ounce can or 1/4 cup shredded chicken
  • 2 Tablespoons minced onion or 1/2 teaspoon onion powder
  • Optional: 1 stalk celery, minced
  • 1-2 Tablespoons mayonnaise
  • Salt and pepper to taste


  1. In 2-cup bowl, mix together the chicken and mayonnaise. Add vegetables, if desired. Mix well and season to taste.
  2. Spread on bread for a sandwich or spoon on top of a bed of leafy greens.
  3. Refrigerate leftovers.

Tips and variations

  • Flavor boost: Sprinkle with dried cranberries or chopped nuts.

Recipe video

Nutritional info

There is no nutritional information available at this time.