Poultry Essentials: Old Fashioned Chicken Salad

Andy Anderson !


Made this recipe based on a wonderful experience I had at a small mom-and-pop restaurant. They would not give me the recipe, so I did what any other “normal” sane person would do. I got some for take-away, brought it home, and took it apart with a pair of tweezers. I have my own definition of “normal.”

I identified the big bits (walnuts, grapes, etc.), and then I went to work on figuring out the sauce. Anyway, that is my story, and I am sticking to it.

I call it “Old Fashioned” because of the minimum of ingredients.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other




  • 1/2 c
    mayonnaise, plain variety
  • 1 Tbsp
    brown mustard, i prefer grey poupon
  • 1 Tbsp
    fresh clover honey
  • 1 tsp
    lemon juice, freshly squeezed
  • 1 tsp
    apple-cider vinegar
  • 1/4 tsp
    salt, kosher variety, or to taste
  • 1/4 tsp
    white pepper, freshly ground, or to taste

  • 8 oz
    cooked chicken breasts, diced
  • 8 - 10
    purple grapes, quartered
  • 1 stalk(s)
    celery, chopped, about 2 ounces (55g)
  • 2 oz
    walnuts, chopped
  • 1/2 oz
    dried cranberries

  • ·
  • ·
    hard-boiled egg
  • ·
    black olives

How to Make Poultry Essentials: Old Fashioned Chicken Salad


  2. How I do my chicken:
    Take the chicken breasts and sprinkle with a bit of salt and pepper. Then, put a tablespoon each of oil and butter into a sauté pan over low heat. When the butter melts, add the chicken, cover, and allow to slowly cook for about 20 minutes. Then, flip the chicken and cook for an additional 10 minutes. Once it cools, dice it, and pour the oil/butter mixture from the pan over the diced chicken.

    Those combined flavors really make this chicken salad pop.
  3. You might notice that I did not add any chopped onions. Not really a big fan of onions in my chicken salad; however, if you are, you can add about two tablespoons of finely chopped onions to the mix.
  4. Gather your Ingredients (mise en place).
  5. Mix all the dressing ingredients together in a bowl.
  6. Chef’s Note: This is the dressing for the chicken salad, and it ties everything together. So, give it a taste, and season until it is perfect.
  7. Chop and prep the Chicken and Bits.
  8. Add them to a large bowl, and then spoon in the dressing until you achieve the right balance between the bits, and the dressing. FYI: I had some sauce left over.
  10. Serve over greens, or use as the filling for a sandwich…. So yummy. Enjoy.
  11. Keep the faith, and keep cooking.

Printable Recipe Card

About Poultry Essentials: Old Fashioned Chicken Salad

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Wheat Free Soy Free
Other Tag: Quick & Easy

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