Chicken Salad Recipe

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Ingredients:

Serving

Directions:

In large stock pot cover chicken breasts with water and bring to a boil.
Lower heat and simmer for about 20 minutes or until cooked through.
Remove chicken from water and let cool.
Once chicken has cooled enough to handle remove any visible fat and coarsely chop into pieces.
Place chicken in food processor and pulse 4-5 times until chicken is finely shredded but do not turn into a paste.
Place chopped chicken in large mixing bowl.
Process boiled eggs the same way as the chicken in the food processor then add eggs to chicken.
Place quartered onion in food processor and process until liquefied then add to chicken mixture.
Place celery in food processor and process until liquefied then add to chicken mixture.
Add minced dill pickles, sweet pickle relish and mayonnaise to chicken mixture.
Add Tony Chacherie seasoning and mix thoroughly.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	230.48 Kcal (965 kJ)
Calories from fat	145.24 Kcal
		% Daily Value*
Total Fat	16.14g	25%
Cholesterol	179.1mg	60%
Sodium	469.15mg	20%
Potassium	282.48mg	6%
Total Carbs	5.47g	2%
Sugars	4.35g	17%
Dietary Fiber	0.71g	3%
Protein	16.69g	33%
Vitamin C	1.2mg	2%
Iron	0.5mg	3%
Calcium	34.9mg	3%

Amount Per 100 g
Calories	151.94 Kcal (636 kJ)
Calories from fat	95.75 Kcal
		% Daily Value*
Total Fat	10.64g	25%
Cholesterol	118.07mg	60%
Sodium	309.29mg	20%
Potassium	186.23mg	6%
Total Carbs	3.6g	2%
Sugars	2.87g	17%
Dietary Fiber	0.47g	3%
Protein	11g	33%
Vitamin C	0.8mg	2%
Iron	0.3mg	3%
Calcium	23mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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