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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 and put it in an old Rumford Cookbook.  She would scoop a portion and place it on lettuce leaves.  It was always topped with a dollop of mayo and a cherry.  If she had an apple, she would dice and toss it with the orange pieces before adding to the rest of the salad.  Cashews were one of her favorites and she loved to use them in everything.

Ingredients

•  4 cups cubed cooked chicken* (she used breasts)

•  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)

 

Instructions

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.

 

 

     

KEYWORDS

fruit chicken salad, chicken salad, nellie's chicken salad, best chicken salad

      

My aunt Nellie's Chicken Salad.
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