Dana's Chicken Salad

Dana Shelton


This is a recipe I created after trying several chicken salads sold in my area. One chicken salad was on the savory side, recommended by my twin sister and purchased from a local farmer's market, the other chicken salad was listed in the March/April issue of Deen's magazine, as "Our Favorite Chicken Salad Spots" in the magazine's "Ten to Try" feature. Midtown Market's chicken salad was on that list. I purchased mine from Midtown Market in Danville, Va. My chicken salad was inspired more by the Midtown Market's chicken salad, for its sweeter flavor.


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30 Min
55 Min


  • 2 large
    boneless, skinless chicken breast
  • 1/2 tsp
    garlic powder
  • 1/2 c
    finely diced celery
  • 1/2 c
    finely diced red seedless grapes
  • 1/2 c
    finely diced sweet pickles
  • 1/4 c
    finely chopped pecans (optional)
  • 1 c
  • 1/2 c
    prepared coleslaw dressing
  • 3/4 tsp
    garlic powder
  • 3/4 tsp
    onion powder
  • pinch
    salt & pepper

How to Make Dana's Chicken Salad


  1. In a lightly oiled pot over medium-low heat, cook chicken seasoned with garlic powder, for 45-55 minutes. Turning occasionally, until cooked through. Drain off any liquid and allow to cool.
  2. Meanwhile, dice the celery, grapes and pickles. Set aside.
  3. In a large mixing bowl, combine the mayonnaise, coleslaw dressing, garlic powder, onion powder, salt and pepper.
  4. Shred cooled chicken. Add chiken and pecans to the mayonnaise mixture and mix well. Refrigerate until ready to serve.
  5. Serve on toasted bread or with buttery or wheat crackers.

Printable Recipe Card

About Dana's Chicken Salad

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Hashtag: #salad

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