Chicken Salad
Serves: 3
  • 1 cup mayonnaise or miracle whip
  • ½ cup celery chopped fine
  • ½ yellow onion chopped fine
  • ½ red pepper chopped fine
  • 2 tbsp lemon juice
  • 1 tbsp salt
  • pepper to taste
  • 1 tbsp chopped fresh parsley
  • 5 leaves of Korean cilantro
  • 4 cups of cooked chicken, white and dark meat
  1. Chop all the vegetables really finely and put into bowl. Do the same for the parsely and cilantro.
  2. Separate and cube chicken into the same bowl as the vegetables. Set aside
  3. In separate bowl, mix miracle whip and lemon juice. Add the salt and pepper to taste.
  4. Combine the chicken to the miracle whip mixture and toss until well coated.
  5. Spoon onto toast for sandwiches, store in airtight container.
Recipe by Oven Mitt Adventures at