Julie's Chicken Salad

Julie's Chicken Salad

33 Reviews 1 Pic
Julie Dwenger
Recipe by  Julie Dwenger

“Unique chicken salad perfect for a nice luncheon. Serve on toasted heavy grain bread, on croissants, or on a bed of lettuce for a very unique chicken salad.”

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Adjust Servings

Original recipe yields 8 to 10 servings



  1. In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.

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Reviews (33)

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A few changes and this is perfect: Skip the avocado (I love them, but in here they just add more FAT and not much excitment), skip the celery (too boring), add shredded carrots, an additional apple AND two green onions for a subtle kick. Also, use less Mayo for sure- just enough to hold it together. For presentation you can smush the folded together mix into a deep pie-type dish and put the chopped TOASTED walnuts on the top. Slice it like a pie and serve with a light veggie or lettuce for a super cute lunch. Our entire family LOVES this salad in this form, there are never any leftovers. Some of the guys even put it on a roll for a sandwich.



Definitely unique. My husband and I enjoyed this for a light dinner. I didn't use the avocado.

one man

one man

Fantastic recipe. I made a few changes: 1. Baked Chicken 45 Min @ 350 with walnuts next to chicken in a big toaster oven. 2. While that was cooking I prepared the rest of the salad and put it all in a bowl except the mayo. (didn't mix it yet). When finished in the frig it goes.3. Let the chicken cool until you can handle it, cube it and then toss it in the bowl with the mayo (I used half the recommended mayo). Mix and EAT!

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Amount Per Serving (9 total)

  • Calories
  • 375 cal
  • 19%
  • Fat
  • 28.7 g
  • 44%
  • Carbs
  • 14.9 g
  • 5%
  • Protein
  • 16.8 g
  • 34%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 184 mg
  • 7%

Based on a 2,000 calorie diet



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Holiday Chicken Salad


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Chicken Salad