Artichoke & Almond CHICKEN SALAD w/Sun-Dried Tomatoes

Table of Contents: CHICKEN/ POULTRY & SALADS


To me, the recipe tastes even better if made a day in advance, if possible.

This is where I get on my high-horse!  I have eaten so much chicken salad in my life that tastes like wet cardboard…….   Chicken salad can be such a great dish with some spicing and imagination.

Please use the meat of the whole chicken since chicken salad made with just breast meat can be boringly dry and dull.  Then, for Heaven’s sake, don’t mince the meat, making a pate spread instead of a cold salad.   Lastly, put lots of chicken in the salad so you will actually know what you are eating, instead of having to guess!


Ok, ok - I am getting off the horse, and riding into the sunset, at least until the next recipe is due.  Hi Ho, Silver!


1 (4 lb.) whole chicken fryer


Freshly ground black pepper

1 medium onion, coarsely chopped

7 large ribs celery, washed

4 hard-boiled eggs (while chicken is cooking, hard-boil the eggs)

4 oz. slivered almonds (while the chicken is cooking, toast the almond slivers)

10 small green onions, washed & sliced

12 oz. marinated artichoke hearts, chopped

3 T. oil-packed sun–dried tomatoes, chopped

1 T. marinated artichoke juice from the artichoke jar

5 T. mayonnaise (no miracle whip)

2 tsp. lemon juice

2 T. dill relish

½ tsp. garlic salt

½ tsp. Tabasco sauce

Pinch sugar

Parsley sprigs for garnish





Remove the contents from the cavity of the chicken and discard.  Place the whole chicken into a large pot and put enough water in the pot to boil the chicken.  Add salt, pepper, the coarsely chopped onion, and 3 ribs of celery broken in half with the strings removed from the celery ribs and discarded.  Bring water to a full boil; then reduce heat to a low boil and cover the pot.  Cook the chicken until it is done and beginning to fall-off the bones.


Remove the chicken from the chicken stock, allowing it to cool enough to handle; then remove the meat from all of the bones.  Cut all of the chicken meat into generous bite-sized pieces.  Do not mince the chicken.


Place the cut chicken meat into a large bowl.   Coarsely chop the hard-boiled eggs; then finely chop the remaining 4 ribs of celery after removing the strings.


Add the chopped eggs, celery, green onions, artichoke hearts, and sun-dried tomatoes to the chicken meat and toss to blend.  Add the artichoke juice, mayonnaise, lemon juice, dill relish, garlic salt, and Tabasco sauce to the chicken mixture and stir thoroughly to blend all ingredients.


Add the pinch of sugar and mix to blend.   Stir in the toasted almond slivers: then taste for salt and add, if needed.   Cover the chicken salad and refrigerate until cold, allowing all of the flavors to mingle.  Garnish with parsley sprigs and sun-dried tomato bits.


One of my favorite people in history was Winston Churchill.  He was noted for being quick-witted and able “to-turn-a-phrase”.  Somewhere in my reading about him, I came across this wonderful story.

Mr. Churchill was visiting the Southern part of our country and was invited to a typical Southern picnic featuring fried chicken.  During the picnic, his Southern hostess asked if he would like a piece of chicken.  He replied that he would, indeed; and would she please select a piece of breast for him.  The very proper Southern lady seemed startled.  Then, she drew herself up, exhibiting her best posture, and replied, “Sir Winston, here in the South, we refer to that piece of chicken as “white meat.”   Properly chastised, Sir Winston, said that he would like a piece of white meat, please.

The next morning, the Southern lady received a beautiful, elaborate corsage to thank her for her hospitality.  On the enclosed note, it read, “ Madam, please pin this corsage to your “white meat” with my thanks and best regards.  Winston Churchill.”


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