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The Washington Post

Not-So-Basic Chicken Salad

Not-So-Basic Chicken Salad 6.000
Apr 20, 2005

This recipe makes the most of the flavorful poached chicken left over from making soup for the Seder meals. Carrots add a subtle sweetness. This is adapted from the recipe I made with 3-year-olds on "Good Morning America" many years ago.


Servings: 6 - 8
Ingredients
  • 3 to 4 cups shredded cooked chicken (from two 3 1/2-pound chickens used to make chicken soup)
  • 1 1/4 cups finely diced celery (about 4 stalks)
  • 3 carrots, peeled and grated
  • 1 tablespoon grated onion
  • Salt and freshly ground black pepper
  • 1 cup mayonnaise (kosher for Passover or regular), plus additional as necessary

Directions

In a medium bowl, combine ingredients and adjust seasonings to taste. Transfer to an airtight container and refrigerate.


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Recipe Source

From Dallas cooking teacher Tina Wasserman.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 8): 274


% Daily Values*

Total Fat: 24g 37%

Saturated Fat: 4g 20%

Cholesterol: 41mg 14%

Sodium: 238mg 10%

Total Carbohydrates: 3g 1%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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