Cracker Barrel's Chicken Salad, Copycat
Recipe: #39546
September 18, 2022
Categories: Salads, Main Dish Salad, Meat Salad, Chicken, Eggs, Southern, Gluten-Free, Fresh Tomatoes Boneless Pieces, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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