Disclosure: Some of the links in the post below are "affiliate links."
Easy Chicken Salad Recipe with a Secret Ingredient
I first had this chicken salad in the 1970’s at a wedding rehearsal dinner. It was such a hit. Everyone raved over it and I got the recipe. I’ve been making it ever since. My daughter, after she “started housekeeping” as the old folks say, started making it. It’s become a tradition.
You can change it up just about any way you like. Add ingredients such as chopped apples or grapes or take away certain, unnecessary ingredients. It’s always good and hard to mess up.
So what’s the secret ingredient? Onion juice. It gives flavor without chompin’ down on a piece of raw onion. It can be hard to find at local stores. Apparently, there isn’t a lot of call for it but you can order it from Amazon. This is the brand I use. Click on the picture or the link above and it will take you there!
Preheat oven to 250°-300°
4 cups cooked diced chicken (I grind my chicken in my trusty, Cuisinart food processor)
3 cups diced celery (Again, I grind mine)
4 Tablespoons lemon juice
4 Tablespoons onion juice (This can be hard to find, but you can get it here.)
2 cups mayonnaise
1 can water chestnuts
1 cup of nuts of your choice (No, please don’t use Uncle Joe)
Optional: Apple cubes or grapes or both!
1 cup shredded cheddar cheese
1 cup crushed potato chips
- Mix all ingredients together and put in a large casserole dish
- Top first with the shredded cheese, then the crushed potato chips
- Cook at 250°-300°, just to warm and melt cheese (about 30 minutes). It can be frozen.
Note: For a lower carb version, simply leave off the potato chips!
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