Nadine’s Hash House Chicken Salad Copycat

8
Servings
9m
Prep Time
0m
Cook Time
9m
Ready In


"Uses a whole rotisserie chicken deboned and chopped she uses dark and white meat She toasts one side of the two wheat bread pieces in butter on the grill, then spreads the chicken salad,(not heavily) between the toasted sides, add dill pickle chips to taste"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (203.7 g)
  • Calories 237.5
  • Total Fat - 9 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 415.8 mg
  • Sodium - 799.2 mg
  • Total Carbohydrate - 7.2 g
  • Dietary Fiber - 0.1 g
  • Sugars - 1.3 g
  • Protein - 30.4 g
  • Calcium - 29 mg
  • Iron - 4.5 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.1 mg

Step 1

Remove skin and bones and discard. (Use bones for soup eat the skin lol)

Step 2

Shred the meat into fine shreds into a mixing bowl. This works well using two forks.

Step 3

Add dried dill, celery and celery salt, and mix to blend.

Step 4

Add mayonnaise(dukes) gradually until the chicken salad is nice and creamy.

Step 5

When it reaches the desired consistency, taste, the adjust seasonings as needed

Tips & Variations


No special items needed.

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