This is my favorite simple chicken salad recipe. You can change it
around by taking out celery, almonds or pickles, if your family
prefers. This is how to make chicken salad.
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Loaded Up Chicken Salad
3 cups chicken cooked and shredded or cubed
2 cups chopped celery
1 cup slivered or chopped almonds
4 hard boiled eggs
1 cup chopped pickles
1 Tablespoon lemon juice
1/4 teaspoon salt
1 1/4 Cup mayonnaise
1 Cup shredded cheddar cheese
In mixing bowl, add cooked chicken, celery, cheese, almonds, chopped
eggs, and pickles. Stir ingredients together.
In separate bowl, add mayonnaise, salt, and lemon juice together.
Mix into chicken mixture. Spread on croissant, hard roll or pita
This recipe can be made ahead of time. It can also be served warmed
up in the oven.
Kids can help by adding ingredients and chopping hard boiled eggs
with a table knife.
Mix together seasoning, lime zest, lime juice and honey. Pour into
sealable ziploc bag or container and marinate chicken several hours.
Cook chicken and pour off excess marinade. In a serving bowl, mix
chicken, pineapple, salad and cantaloupe.
Milena's Quick an' Simple Chicken Salad Recipe
by Milena Betencourt
Quick an' Easy Salad I
love this salad because it has all the ingredients I like and its
2 cooked chicken breasts skinned and cut into thin strips.
1 bunch of baby spinach leaves torn into pieces.
225g (or just 2 potatoes per person) small potatoes cooked.
1 cup mayonnaise
1 cup sour cream
salt ( to taste)
freshly ground pepper (to taste)
half a cup cashew nuts (optional)
Mix the chicken with the potatoes,spinach leaves,and cashew nuts.
Blend the sour cream with mayonnaise, salt, and pepper.
Mix the sauce in with the chicken mixture. Sprinkle a little bit of
cashew nuts on top to decorate.Spoon into a salad bowl and pop into
fridge to chill.
Spicy and Zesty Chicken Salad in a Bell Pepper Cup
by Jane Kyerematen (Abington, PA)
Well, I had family coming over and I needed to get some Hors
doeuvres for them. So I quickly whipped up a simple chicken salad
recipe with a twist! Ingredients:
2 Skinless Boneless Chicken Breast Cubed
3 Jalapeno Pepper(Pickled and Finely Chopped)
1 Leave worth of Chopped Lettuce
3 Tablespoons Ranch Dressing
1/4 cup Mayonnaise
1 Teaspoon Dried Parsley Flakes
Salt 'n' Pepper
4 Red Bell Peppers
1. Sear chicken on both sides in a skillet until fully cooked. Then
2. Cut Tops off of Bell Peppers. Take seeds out and place on lightly
greased baking sheet and roast for approximately 5 minutes.
3. Cube up chicken and take peppers out of the oven.
4. Combine jalapenos, chicken, lettuce, ranch dressing, mayo,
parsley, salt 'n' pepper in a bowl until completely blended.
5. Stuff peppers with salad and well, ENJOY!!!!!!!!!!!!