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!


★★★★★ 2 votes

About 6 lbs
1 Hr
1 Hr


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

How to Make Chicken Salad


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

Printable Recipe Card

About Chicken Salad

Course/Dish: Chicken Salads

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