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24 Diner's Chicken Salad

Yields 2.75 quarts


  • 24 Diner's Chicken Salad2 lbs. chicken breast (poached, rough chopped)
  • 1/4 pd. red onion (small diced)
  • 1 bunch green onions (tops)
  • 1/4 pd. celery (small diced)
  • 2/3 pd. dried apricots (rough chopped)
  • 1/4 pd. toasted almonds
  • 1/2 c. mayonnaise
  • 1/8 c. Dijon mustard
  • 3/4 tsp. salt
  • 3/4 tsp. ground ginger
  • 2 1/4 tsp. lemon juice


 Mix chicken with vegetables, apricots and almonds. In separate bowl, mix mayo, mustard, salt, ginger and lemon juice until smooth. Combine all together thoroughly. Serving suggestion: Pair with toast and a mixed green salad topped with lemon vinaigrette.


 Go Texas registered mark


Recipe courtesy of Restaurant - 24 Diner, Austin, Texas, Executive Chef: Andrew Curren. Photo by Vanessa Escobeda Barba (


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