Buffet Chicken Salad
Prep: 20 min
Total: 20 min
Serves: 6
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Perfect for luncheons and buffet spreads, this creamy chicken salad balances tender diced meat with crisp celery, sweet pineapple, juicy grapes, and toasted pecans. A dressing lightened with whipped cream makes it feel airy rather than heavy. Pile it onto lettuce leaves for a refreshing dish that disappears fast at any gathering.
Ingredients
Ingredients
- 3 Cups Chicken Breasts - Cooked, Diced
- 3 Tbsp Lemon Juice
- 1 1/2 Cups Celery - Diced
- 1 Cup Pineapple Tidbits - Drained
- 1 1/2 Cups Seedless Grapes
- 1/2 Cup Broken Pecans
- 1 Cup Mayonnaise
- 1/2 Cup Whipping Cream - Whipped
- 1 1/2 Tsp Salt
- 1 Tsp Dry Mustard
Directions
Directions
- Combine chicken with lemon juice; toss well.
- Chill in covered container for 1 hour.
- Add celery, pineapple, grapes and pecans.
- Combine mayonnaise, whipped cream, salt and mustard; stir into chicken mixture.
- Serve on lettuce leaves.
- Chicken may be stewed with carrots, celery and parsley for better flavor; prepared dessert topping may be substituted for whipped cream.
Nutrition
Per serving · 6 servingsCalories
450
Fat
36 g
Saturated fat
7 g
Carbohydrates
20 g
Sugar
10 g
Fiber
2 g
Protein
20 g
Sodium
600 mg
Cholesterol
80 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Cups Chicken Breasts - Cooked, Diced
- 3 Tbsp Lemon Juice
- 1 1/2 Cups Celery - Diced
- 1 Cup Pineapple Tidbits - Drained
- 1 1/2 Cups Seedless Grapes
- 1/2 Cup Broken Pecans
- 1 Cup Mayonnaise
- 1/2 Cup Whipping Cream - Whipped
- 1 1/2 Tsp Salt
- 1 Tsp Dry Mustard
