Chicken Salad Recipe

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Chicken Salad

Leanne D.


I'm not giving any measurements since you make as much as you need,I go by how it looks,does it look like enough eggs? pimiento ?,etc, and by taste. I only use Best Food mayo,but use what you like.I prefer dill pickles but if you like sweet,go for it! For parties,I usually add grapes and chopped roasted pecans. Personally I don't care for them but lot's of people do. I like to add a bit of curry powder sometimes too.
This filling makes great sandwich or place in a lettuce cup or hollowed out tomato.

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chicken breasts
olive oil
salt and pepper
minced green onion
chopped hard boiled eggs
chopped dill pickles
grated carrot
minced pimiento
minced celery
green grapes,cut in half,optional


sour cream
dried dill,thyme,tarragon or your favorite herb
salt and pepper


1Preheat the oven to 350 degrees F.
Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
In a large bowl,combine chicken,onion,pickles,carrot,pimiento and eggs.
Combine dressing,stir well,add just enough dressing to moisten chicken salad.

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy