Chicken Salad

Recipe source: Elise Bauer / Simply Recipes. The historical TastyMaza posting byline is not a claim of original recipe authorship. The ingredient quantities are retained from the historical post. The functional instructions and editorial notes below were written for this update on 2 November 2026; they are not recovered historical prose. TastyMaza has not independently kitchen-tested this editorial version.

This is a cold salad using already cooked chicken, with apple, olives and a preserve-based dressing. Its ingredient list differs from the newer poached-chicken version on the source site; the historical list is preserved here.

Historical ingredient list

• 3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped
• 2 stalks celery, chopped
• 1/2 red bell pepper, seeded and chopped
• 4-6 green olives, pitted and minced
• 1/4 cup of chopped red onion
• 1/2 to a whole apple, cored and chopped
• 1/3 head of iceberg head lettuce, sliced and chopped
• 5 Tbsp mayonnaise
• 1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)
• 2 teaspoons fresh squeezed lemon juice
• Salt and pepper to taste

Preparation — current editorial instructions

1. Use safely cooked and chilled chicken. Prepare the celery, pepper, olives, onion, apple and lettuce as listed.
2. Stir mayonnaise, preserves and lemon juice together separately. Season and taste the dressing before combining it with the chicken.
3. Mix the dressing through the chicken and prepared produce. Keep refrigerated until serving.

Handling and ingredient notes

If cooking chicken specifically for this salad, reach 74°C (165°F), then chill promptly. Store finished chicken salad at 4°C (40°F) or below for no more than 3–4 days.

Allergen and dietary check: Egg in most mayonnaise; check preserves and packaged ingredients. Do not assume a mayonnaise substitute has the same allergens.

Use the FoodSafety.gov temperature chart, cold-storage chart and handling guidance for current safety checks.