Ethel Dial’s Festive (Holiday) Chicken Salad

After multiple rave reviews of Ethel Dial’s chicken salad that was served at Tuesday’s luncheon, Ethel has graciously agreed to share the recipe for everyone.   Enjoy!

Festive (Holiday) Chicken Salad

  • 3  Cans  12.5 oz. Chicken Breast – drained (SAM’s Club canned chicken is very good)
  • 1  cup Mayonnaise or Yogurt (I like mayo)
  • 1  teaspoon Paprika
  • 1-1/2  cups Dried Cranberries (Sunsweet Cranlins) or craisins
  • 1  cup Celery  -  chopped
  • 2  sliced Green onions
  • ½  cup Minced green bell pepper
  • 1  cup Chopped pecans or walnuts
  • 1  teaspoon Seasoned salt (omit if you want)
  • Ground black pepper

 In a medium bowl, mix together mayonnaise or yogurt with paprika and seasoned salt.  Blend in craisins, celery, bell pepper, onion, and nuts.  Add chopped chicken and mix well.  Season with black pepper to taste.

 Chill 1 hour.

 Makes 12 servings

Ethel Dial, November 30, 2010

One Response to “Ethel Dial’s Festive (Holiday) Chicken Salad”

  1. Elaine Mical says:


    I’m so happy your group enjoyed my recipe. I created it many years ago when my daughter was a picky teenager, and turned her nose up at anything not made from chicken, but this seemed to do the trick. She loved it then, and I now make Holiday Chicken Salad for my grandchildren…they love it.

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