Chicken Salad My Way recipe

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Ingredients

1 (1 inch) piece fresh ginger root
1 star anise pod
2 skinless, boneless chicken breast halves
½ cup mayonnaise
⅛ teaspoon salt
1 pinch ground black pepper
1 pinch paprika
½ teaspoon honey
½ cup diced celery
½ cup diced apples
¼ cup diced red onion
¼ cup chopped raisins
¼ cup chopped walnuts
2 teaspoons minced fresh ginger root

Nutrition Info

471.6 calories
carbohydrate: 19 g
cholesterol: 54.5 mg
fat: 37.3 g
fiber: 2.4 g
protein: 18 g
saturatedFat: 5.4 g
servingSize: -
sodium: 357.4 mg
sugar: 12 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the 1-inch piece of ginger and star anise in a pot of water over medium-heat and bring to a boil. Add chicken to the water. Lower heat to medium-low, simmer until chicken is no longer pink the middle, 10 to 12 minutes. Remove to a plate to cool. Once cool to the touch, dice into bite-sized pieces.

  2. Make a dressing by whisking together the mayonnaise, salt, pepper, paprika, and honey, set aside.

  3. Combine the diced chicken, celery, apple, onion, raisins, walnuts and 2 teaspoons minced ginger in a bowl. Drizzle dressing into the chicken mixture, stir until pieces are evenly coated. Cover and refrigerate overnight.

Recipe Yield

3 cups

Recipe Note

My mom really likes the DC Chicken Salad at Corner Bakery, so I came up with a copy that tastes as good as the real thing. Enjoy!

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