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Special Request: Hanneke Market Chicken Salad

Chicken salad from Hanneke's Westwood Catering in Glendale. Photo by Stephanie S. Cordle, scordle@post-dispatch.com

Yield: 3 cups

1 pound boneless skinless chicken breasts

1 small onion, peeled and halved

1/2 rib celery

1/3 cup finely chopped celery

2 tablespoons finely chopped onion

5 tablespoons mayonnaise (see note)

5 tablespoons sweet pickle relish

1/2 tablespoon pimento, drained well and diced

Celery salt

Salt

Ground black pepper

1. Arrange chicken in a single layer in a saucepan and cover with water. Add the small onion and half rib of celery. Bring to a boil. Cover pan, reduce heat and let simmer slowly until chicken is fully cooked, about 15 minutes. Lift out chicken and let cool, then chop finely.

2. Gently stir together chicken, chopped celery, chopped onion, mayonnaise, pickle relish, pimento, and celery salt, salt and pepper to taste.

Per 1/2 cup: 190 calories; 11g fat; 2g saturated fat; 45mg cholesterol; 16g protein; 6g carbohydrate; 4g sugar; 0.5g fiber; 210mg sodium; 15mg calcium.

Note: Hanneke's recommends using Hellmann's in this recipe.

Recipe adapted for home kitchens by the Post-Dispatch