Chicken salad comes in dozens of varieties; it seems every family has a special recipe that they consider the best. Some recipes have eggs and mayo or yogurt, and others feature cashews (or other nuts), celery, red or green onion, as well as red grapes, dried cranberries or raisins – actually, there is no limit to what the imagination can add to this simple sandwich filling and salad topper.

Vicki Jackson is one of those rare women who has an element of class, along with being talented. She’s an accomplished seamstress, scrapbooker, and cook. However, she’s as busy as the rest of us, with two daughters, a full-time job that requires her to be out of town often, and time-consuming preparations for her first much anticipated and soon-to-be-very-spoiled grandchild. Since Vicki lives in a warm climate where it’s sometimes too hot to cook, she often focuses on simple and quick or warm-weather dishes. Vicki makes a very unique chicken salad that is legendary among her family and friends, and most would agree that it is phenomenal.

Vicki Jackson’s Awesome Chicken Salad is a perfect topper to a lettuce salad, or to stuff tomatoes for a light luncheon. It’s great as a filling for croissants, tiny choux shells, slider buns, or lunchbox sandwiches. It can also be served as an appetizer with crackers. Vicki especially likes it served on King’s Hawaiian Rolls. If you happen to have some fresh baguettes around, they can be cut into 6-inch pieces, partially hollowed out, and stuffed with this chicken salad; cut into 1” slices and serve them as a snack or accompaniment to soup. No silverware needed, so they’re perfect for parties serving just fingerfoods. You can make them ahead, wrap in plastic wrap, and refrigerate until serving time.

12 1/2-cup Servings

2 pounds boneless skinless chicken breast halves, trimmed
1 teaspoon salt

1/2 cup stuffed green olives, drained and coarsely chopped
1 11-ounce can Mandarin Oranges, drained
1 8 oz. can sliced or chopped water chestnuts, drained and rinsed
2 green onions, sliced

1 cup mayonnaise
2 tablespoons Dijon mustard
1-3 teaspoons curry powder

3/4 cup sliced almonds

1. Place the chicken breasts in a saucepan; sprinkle with salt and cover with water.
2. Cover the pan, bring to a boil, and turn down to a simmer.
3. Let the chicken cook just until it is cooked through; turn off the heat and let it cool in the broth.
4. Shred or chop the chicken and place in a mixing bowl. You should have about 4 cups.
5. Add the green olives, Mandarin oranges, water chestnuts, and green onions; mix well.
6. Mix the mayonnaise, mustard, and curry powder; stir into the chicken mixture.
7. Cover and refrigerate until serving time.
8. Just before serving, stir in 1/2 cup of the almonds and sprinkle the remaining on top.

Amount Per Serving
Calories 336 Calories from Fat 225
Percent Total Calories From: Fat 67% Protein 24% Carb. 9%

Nutrient Amount per Serving
Total Fat 25 g
Saturated Fat 5 g
Cholesterol 58 mg
Sodium 545 mg
Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 0 g
Protein 20 g

Vitamin A 8% Vitamin C 14% Calcium 0% Iron 7%