English30 min
Chicken salad
Chicken, celery, mayonnaise, and mustard.
Keeps: Fridge 2d · Don't freeze. Dressed greens wilt. Keep the dressing separate if you can.
Prep10 min
Ingredients5
Cook20 min
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
261
Calories
1,043 kcal in this batch
Protein
35.4 g
Fat
12 g
Carbs
0.5 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Cover the chicken with water.
- 2
Simmer until it is cooked through, about 20 minutes.
- 3
Cool it and chop it.
- 4
Dice the celery.
- 5
Stir in the mayonnaise, the mustard, and the salt.
Cook's notes
Leftover cooked chicken works. Use 2 cups and skip the simmer.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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