Cracker Barrel's Chicken Salad, Copycat

4
Servings
60m
Prep Time
2h
Cook Time
3h
Ready In


"A item no longer on the menu but was greatly appreciated when it was You have to let it refrigerate all night for the best flavor. Can use chicken breast with bones just debone and deskin when cooked.im making serving for 4 but will probably have leftovers for sandwiches"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (1144.1 g)
  • Calories 1038.7
  • Total Fat - 48.1 g
  • Saturated Fat - 16.4 g
  • Cholesterol - 1265.6 mg
  • Sodium - 1320.2 mg
  • Total Carbohydrate - 23.4 g
  • Dietary Fiber - 3 g
  • Sugars - 7.9 g
  • Protein - 122 g
  • Calcium - 516 mg
  • Iron - 8.9 mg
  • Vitamin C - 16.6 mg
  • Thiamin - 0.4 mg

Step 1

Cook chicken breast in enough water to cover with celery and carrot chunks and bouillon.

Step 2

When tender, (2 hours on simmer)remove from broth.

Step 3

Save broth for soup

Step 4

Refrigerate until very cold.

Step 5

When cold

Step 6

Cut into bite-size pieces and combine with canned chicken, relish, onion, celery, mayonnaise, sour cream, and salad dressing.

Step 7

Plating:

Step 8

Place scoop of salad on lettuce and surround by cheese, tomato and egg.

Step 9

Sprinkle with paprika

Tips & Variations


No special items needed.

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