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Pilgrim Chicken Salad

(2 Votes)
Updated May 17, 2018
EDR Pilgrim Chicken Salad

Chicken salad is great! You can eat it many different ways, plus it keeps well in the fridge. It's so light, versatile, and easy that we want to enjoy it year-round. That's why we created Pilgrim Chicken Salad. It's a classic summertime recipe with all the flavors of fall!

What You'll Need

  • 2 cups chopped cooked chicken
  • 1 cup chopped celery
  • 1/3 cup sweetened dried cranberries
  • 1/2 cup reduced-fat mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

What to Do

  1. In a large bowl, combine all ingredients. Chill until ready to serve.

Notes

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 247
  • Calories from Fat 113
  • Total Fat 13g 19 %
  • Saturated Fat 2.3g 11 %
  • Trans Fat 0.0g 0 %
  • Protein 22g 44 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 70mg 23 %
  • Sodium 420mg 17 %
  • Total Carbohydrates 11g 4 %
  • Dietary Fiber 1.0g 4 %
  • Sugars 8.2g 0 %
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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This is the way I make my chicken salad with the addition of some chopped walnuts. So good!

I made this the other day and it was really good. I did not have the cranberries bit I did have reduced sugar Craisins. I used those and tossed in a handful if chopped pecans. It was lovely... I will definitely make again.

I think you could substitute several different kinds of dried fruit in this chicken salad and it would be good. Pecans are always my choice over walnuts in chicken salad. I thin the mayo with a little water first before stirring in and it makes it creamier and it stays creamy.

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