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- Meat and poultry
- Chicken salad
This is a scrumptious use of leftover Christmas turkey. Then stand back and enjoy the compliments! You could just as easily use it any time of the year with leftover roast chicken.
1541 people made this
- 500g (1 1/4 lb) cubed, cooked turkey
- 250g (8 oz) mayonnaise
- 1 teaspoon paprika
- 150g (5 oz) dried cranberries
- 1 large stalk celery, chopped
- 3 spring onions, chopped
- 1/2 green pepper, minced
- 75g (3 oz) chopped pecans
- 1/2 teaspoon salt, or to taste
- freshly ground black pepper to taste
MethodPrep:15min ›Ready in:15min
- In a medium bowl, combine all ingredients and mix well. Adjust seasoning to taste. Chill 1 hour before serving.
Reviews & ratingsAverage global rating:(1730)
Reviews in English (1243)
Used different ingredients.This is a wonderful chicken salad recipe. I omitted the green pepper and added chopped apples and sliced grapes. I highly recommend giving this recipe a go. I'm glad I did!-18 Jul 2008
Used different ingredients.This is BY FAR the most fabulous chicken salad I have EVER had! To add maximum flavour, I saute'd my onions in butter prior to adding them to the salad. I threw in a handful of sunflower seeds, and seedless green grapes. I toasted my pecans before adding them. The flavours are so wonderful together. This chicken salad definately melts in your mouth. I can't wait to make this for a crowd of people!! THANKS SO MUCH, Elaine, this is truly spectacular!!!!-18 Jul 2008
I made this with leftover chicken. lovely-16 Dec 2008