Grammy's Kitchen · Chicken Salad · Chicken Salad
One of 109 chicken salad recipes we measured
from www.twopeasandtheirpod.com
5 cooks on www.twopeasandtheirpod.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| fat | 17% | 6% |
| acid | 5% | 1% |
| salt | 1% | 0% |
| dairy | 19% | 0% |
| aromatics | 12% | 4% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 560 g | 4 cups cooked chicken, (chopped or shredded) |
| 101 g | 1 cup chopped celery |
| 80 g | 1/2 cup diced red onion |
| 54 g | 1/2 cup chopped pecans or slivered almonds |
| 110 g | 1/2 cup mayonnaise |
| 122 g | 1/2 cup plain Greek yogurt |
| 31 g | 2 tablespoons lemon juice |
| 4 g | 1 teaspoon Dijon mustard |
| 19 g | 3 tablespoons chopped fresh parsley |
| 4 g | 3/4 teaspoon kosher salt |
| 1 g | 1/2 teaspoon black pepper |
Method: 2 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is another great one. This has pretty much been my go-to recipe for years. I also add some sliced grapes or diced apple and sometimes dried cranberries, just for a little different flavor/texture. I love it!” — a cook, 5.0★
“This was so delicious- my hubby asked me to take more as soon as we finished it. Yum!!” — a cook, 5.0★