Chicken Salad

Chicken Salad

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups (500 ml) cooked chicken, cut bite-sized

  • 2

    Tbs (30 ml) butter

  • 1

    small onion, chopped

  • 1

    slice deli ham, cut in cubes of approx ½ inch (2 cm)

  • 4

    pitted dates, chopped

  • 1

    Tbs (15 ml) grated fresh ginger

  • ½

    rib celery, thinly sliced

  • cup (80 ml) diced sweet red pepper

  • 2

    Tbs (30 ml) snipped fresh dill

  • ¼

    cup (60 ml) slivered almonds

  • 5

    Tbs (75 ml) mayonnaise, or to taste

  • Salt and pepper to taste


In a small skillet, melt the butter over medium heat and saute the onion till it's medium-brown. Mix the onion and all the other ingredients together in a large bowl. It will appear to be too "gloppy" with mayo, but once it has sat in the fridge awhile, it won't be. Cover and refrigerate for at least an hour. Taste, and adjust amount of mayo, salt, and pepper if needed. Serves 3.


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