The Best Chicken Salad

The Best Chicken Salad

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John Carlucci


This is a great go to recipe for either an appetizer, lunch or even a main meal.


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20 Min
1 Hr
Food Processor


  • 2 medium
    chicken breast halves
  • 2 stalk(s)
    celery chopped
  • 1 small
    sweet onion quartered
  • 2 c
    raisins or craisins
  • 1 medium
    diced apple (gala,fuji, honeycrisp)
  • 1 c
    mayonnaise, light
  • 4 oz
    vanilla yogurt (activia)
  • 1 Tbsp
    dill weed
  • 1/2 c
    chopped walnuts
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    fresh ground pepper

How to Make The Best Chicken Salad


  1. Place your chicken breasts in a cold 3 quart pot of cold water. Bring to a boil, than turn off the heat and let cool. If time is a problem boil the chicken 15 to 20 min. or until done.
  2. Chop up your celery, apple, and quarter your onion and set aside. Cover and refrigerate if you are waiting for your chicken to cool or wait until you are ready to put the salad together
  3. When the chicken has cooled, cut into pieces to place into the food processor. Add your onion, mayo, yogurt and salt and pepper. Pulse ingredients to well mixed.
  4. Place mixed ingredients into a large bowl. Add the rest your ingredients and mix well by hand. If too stiff, add more mayo but not too much. Refrigerate 1 hour. Taste, salt and pepper if needed and serve.

Printable Recipe Card

About The Best Chicken Salad

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

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