Return to Content

Anchovy Chicken Salad

by in Jul 2002
Anchovy Chicken Salad
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 6 servings.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 pounds cooked chicken (no skin)
  • 1 cup chopped celery
  • 1 cup mayonnaise
  • 2 ounces canned anchovies
  • 1 tablespoon capers
  • grated zest of one lemon
  • freshly ground pepper, to taste


Chop chicken and mix with celery; set aside. Blend mayonnaise with anchovies, capers, lemon zest, and ground pepper until smooth. Mix dressing with chicken and celery, and chill for at least 1 hour. Serve over lettuce or in sandwiches.
Updated Wednesday, February 9th, 2005

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111