Food and Nutrition


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Any Day's a Picnic Chicken Salad

This healthy recipe is courtesy of the University of Wisconsin Cooperative Extension Service.


  • 2 1/2 c. chicken breast,* cooked and diced
  • 1/2 c. celery, chopped
  • 1/4 c. onion, chopped
  • 2 Tbsp. pickle relish
  • 1/2 c. light mayonnaise


Rinse and prepare celery and onion. Combine all ingredients. Refrigerate until ready to serve. Use within two days.
Note: Chicken salad doesn’t freeze well.

How to use:

  • Make chicken salad sandwiches
  • Make a pasta salad by mixing with 2 cups of cooked pasta shells.
  • Serve this as a salad in a hollowed-out tomato or cucumber boat.

*Try using leftover grilled chicken.

Makes six servings.

Per Serving: about 160 calories, 8 grams (g) of fat, 4 g carbohydrate, 17 g protein and 220 milligrams sodium

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