Supreme Chicken Salad

  • Yield: 8 servings

"This family recipe has been passed down through four generations. My great-grandmother brought it from Nova Scotia. It's a hit wherever it's served."


2whole boneless chicken breasts
1cup celery, finely chopped
1 1/2 to 2 cups mayonnaise
2tablespoons lemon juice
1/2teaspoon salt
1/4teaspoon pepper to taste
1stalk celery
1small onion, quartered


  1. Place chicken breasts in a saucepan and cover with water. Boil with celery stalk and onion for about 20 minutes until chicken is done. Set aside to cool.
  2. Drain and discard seasoned vegetables.
  3. Chop cooked chicken in a food processor or meat grinder. Combine remaining ingredients with chicken in a medium-sized bowl. Season according to taste.
  4. Serve chilled on Romaine lettuce for a low-carbohydrate meal.

Tips From Our Test Kitchen: Add 1/2 cup chopped fresh herbs, such as dill, parsley or tarragon, or a tablespoon of brown mustard for some extra zip. This recipe is excellent served with fresh tomatoes.

—Beverly Colglazier, Phelan, Calif.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 340
  • Fat 34g
  • Saturated Fat 5g
  • Polyunsaturated Fat 18g
  • Monounsaturated Fat 8g
  • Cholesterol 35mg
  • Sodium 410mg
  • Potassium 125mg
  • Carbohydrate 3g
  • Fiber 0g
  • Sugars 1g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 4%
  • Calcium 2%
  • Iron 2%