Chicken Salad

Debra Freeman


Chicken Salad
This recipe is a very popular one, it's unique and refreshing. I have made these little sandwich treasures for a rehearsal dinner, weddings, birthdays, funerals and anniversaries. You don't need a special occasion for these treasures. Chicken Salad is great for the hot spring and summer day or any get together. You can make these in advance, I just love that. Please follow my Facebook page for more delicious recipes, titled; Let the Feasty Begin


★★★★★ 2 votes

about 36 mini sandwiches
20 Min


  • 2/3 c
    petite frozen peas, thawed
  • 2(12.5) oz
    cans chicken breast packed in water, drained
  • 1 c
  • 1 Tbsp
    dijon mustard
  • 1/2 tsp
    ground white pepper
  • 2/3 c
    sliced spring onion
  • 2/3 c
    diced celery

How to Make Chicken Salad


  1. Thaw Peas in cold water. Meanwhile open and drain chicken. Place chicken in a large bowl and break up chunks with fingers. Add mayonnaise, mustard and white pepper. Chop celery, slice onion (green tops too) and drain peas well. Now toss them into the chicken salad and mix well. Cover and chill overnight.
  2. This chicken salad tastes best on potato rolls. I make them on Martin’s potato party rolls (24 pk). They make a nice small sandwich. Or you can use the burger buns too.
  3. My recipe is an awesome twist on chicken salad. This is a very requested recipe. I buy large cans of chicken from the wholesale food clubs. Don't let the fact that the chicken is canned fool you, it tastes better then one you would cook up fresh.

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