ITALIAN CHICKEN SALAD

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Italian Chicken Salad image

This is an old favorite of mine from childhood... but nowadays goes great for tea-parties when served on toast wedges or just plain, served stuffed into a tomato for presentation... or my husbands favorite way: sandwich style topped with a few pieces of crisp bacon with a slice of avocado between two pieces of white bread! This is great for using up leftovers from Rotisserie Chicken...

Provided by BlondieItaliana

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 -3 cups cooked chicken (I use food processor, but you can also use 2 forks & shred to a consistency similar to tuna or pulle)
1/3 cup Hellmann's mayonnaise
4 ounces Philadelphia Cream Cheese, softened
1/2 cup chopped celery
1/3 cup chopped onion
1/2 cup pitted black olives, drained & chopped
1 (6 ounce) jar marinated artichoke hearts, drained & chopped
1/4 cup pinoli nuts, chopped (pine nuts)
to taste salt
to taste pepper
to taste garlic powder
1 dash oregano

Steps:

  • I use my mini-food processor to chop all of the ingredients except the chicken -- I just give them a few "pulses" per ingredient so they are not pureed in the food processor.
  • Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.
  • *Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.
  • Note: you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
  • Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.

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