Chicken Salad

Rae Perkins


When I was a teenager, my best friend Cindy always had the most delicious home-made chicken salad in the fridge. I watched her Mom make it a few times, and even though mine is not exactly like hers (she added about a cup of chopped celery, which my family doesn't like), it's still really good! It must be - because every time we have an office party or a family gathering with hors d'oeuvres, everyone always requests my chicken salad served with crackers. It's also great as a sandwich on toasted bread with lettuce and tomato, or with a salad.

NOTE: I never measure the amount of salt and pepper. I use just a few shakes of salt, and a LOT of pepper. Cindy's Mom always said the more pepper you use, the better the chicken salad. I'm not sure why, but it's true!

Hope you all enjoy it!

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★★★★★ 2 votes
About 6 lbs
1 Hr
1 Hr


5 lb
chicken breast halves, skinless and boneless
1 1/4 c
1 1/4 c
miracle whip
1 1/4 c
sweet relish
black pepper


1Boil chicken until done. Trim any fat and gristle; chop into about ¼ or ½ inch size pieces.
2Hard boil eggs. Chop or mash with potato masher until eggs are a fine consistency.
3In a large bowl, combine chicken and eggs.
Note: It is better to use your hands for this step; roll/smash the chicken through your fingers to further break down the chunks.
4Mix mayonnaise, salad dressing, relish, pepper, and salt.
5Add all ingredients together – again, it is better to use your hands in order to ensure that everything is combined well.
6Chill for about two or three hours before serving.

About this Recipe

Course/Dish: Chicken Salads