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Nellie's Chicken Salad         4 to 6 servings

This recipe came from my Aunt Nell.  My mother had written it down on a piece of paper and had put it in an old Rumford Cookbook.  Aunt Nell would scoop a generous portion and place it on lettuce leaves, then top it with a dollop of mayo and a cherry.  If she had an apple, she would dice it and toss with the orange pieces before adding to the rest of the salad.  Cashews were one of her favorite nuts and she loved to use them in everything.

Nellie's Chicken Salad


•  4 cups cubed cooked chicken* (white meat)

•  2 large oranges, peeled, sectioned and drained

•  1 can pineapple chunks, drained  

•  1 cup seedless grape halves

•  1 cup sliced celery

•  ¾ cup mayonnaise

•  3 Tbsp fresh lemon juice

•  ¼ tsp of ground ginger or nutmeg (optional)

•  ½ tsp sea salt

•  ½ cup toasted cashews (pecans or walnuts)



1.  In large bowl, combine chicken, fruit and celery; chill at least



   30 minutes. 

2.  In small bowl, combine remaining ingredients, except for nuts; chill. 

3.  Just before serving, add the nuts.  Refrigerate leftovers.

*I like to cut the chicken into ¾-inch cubes.





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