Just Like Grandma Used to Make

Sharing recipes, stories and memories from my grandma Ginna Burgoyne's kitchen

Grandma’s Chicken Salad


Another staple of the kitchen was grandma’s chicken salad. You always got excited when you found out that grandma made a fresh batch! Usually this was something us women would come over and have with grandma for lunch, but a few of the guys in our family have caught on now that this salad is extremely delicious. My husband now asks for me to make this on a regular basis, and it has become one of his all time favorites. What makes this salad different from most chicken salads is that my grandmother uses small ring noodles. These are so dainty and delicious and provide the perfect texture for this salad. The light and creamy consistency along with the crunch of the added celery and peppers will have you addicted!

The recipe is as follows…


  • 2 boxes of cremette small ring noodles
  • 3 large bnls skinless chicken breasts
  • 5 hard-boiled eggs- chopped
  • 1 jar of pimentos, drained
  • 3 stalks of celery, minced
  • 3 green onions, minced
  • 1/2 red pepper, minced
  • 1/2 yellow pepper, minced
  • 1/2 cup sliced almonds (optional for topp)
  • A few shakes of paprika for topp
  • 1 can of chicken stock
  • Salt and pepper
  • 2 tbsp. butter


  • 1 cup of mayonaisse
  • 1 cup of miracle whip salad dressing
  • 1 generous tbsp. of dijon mustard
  • 2 tbsp. of white granulated sugar
  • 1 tbsp. of chicken bouillon granules
  • 1 tbsp. of seasoned pepper

Start by boiling the noodles according to package instructions, about 8 minutes or to desired tenderness. While the noodles are cooking place your chicken breasts into a pressure cooker with 1 can of chicken stock. Season the stock with salt and pepper. Seal the pressure cooker and set your stove top to high heat. Once the kettle makes its way to a steady hiss, then turn the heat to medium and let cook for about 8 minutes. Once your noodles have completed cooking, drain them, and rinse to remove any extra starch, then let sit until the noodles seem fairly well drained and slightly dry. After your noodles are complete and as you continue to wait for the chicken, you can start mincing all of your vegetables. Add them all to a large mixing bowl along with your pimento and chopped eggs. Once the chicken is finished cooking, place the pressure cooker immediately under running cold water to release the steam and allow for you to open the top. Take your breasts out carefully, and dice the chicken breasts into bite sized pieces. Take your chicken chunks and place them into a sauce pan and saute them for a few minutes with about 2 tbsp of butter, and a little chicken bouillon and pepper. You only want to saute the chicken long enough to incorporate the butter and seasoning into the chicken and slightly brown it to make sure the chicken is also entirely cooked through ( about 3-4 minutes). Once your chicken is finished add the chicken into the bowl of vegetables, along with your ring noodles.

Now you are ready to make the dressing. Take another mixing bowl and combine all ingredients together using a whisk. Once finished take about 1/2–3/4 of the mixture and mix into the salad. You want the consistency to be nice and creamy, but you also do not want to drown the salad in the dressing. Then you can take the remaining dressing, keep in a small plastic container in the fridge and use to add additional dressing the next day. I find that it always tastes better the day after, because it absorbs the flavors into the noodles. Then when you add a little more dressing the next day it makes the salad extra tasty!  Finally after you have the salad complete, you can top off the salad with a few dashes of paprika and some sliced almonds if you wish. Enjoy!

  • Prep time: about 1 hour
  • Servings: about 10

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This entry was posted on January 27, 2014 by .


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