Return to Content

Anchovy Chicken Salad

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

Yield: Makes 6 servings.

Ingredients:

  • 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

Instructions:

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

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today and Save 44%

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

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111