Michigan Chicken Salad

Michigan Chicken Salad

6 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    1 h
Recipe by  CHARISMOM

“My husband hated even the mention of chicken salad until he tried this. Now he requests it regularly!”

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Adjust Servings

Original recipe yields 6 servings



  1. Combine the chicken, celery, onion, and cherries in a bowl. Whisk together the mayonnaise, mustard, and poultry seasoning in a separate bowl; pour over the chicken mixture and toss to combine. Season with pepper. Chill at least 30 minutes before serving.

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Reviews (6)

Rate This Recipe


This is an excellent chicken salad with minor tweaks. As a previous reviewer mentioned, the mustard was too much. I reduced the mustard in half and I think I actually could have reduced it further with 1 tablespoon total. I will use sliced green onion the next time too. Come to think of it, a few more cherries would be nice also......maybe as a garnish. Make sure you make ahead and chill to blend flavors. I served this over romaine with a handfull of candied pecans to garnish. Thanks CHARISMOM this was very good and is going into my salad rotation.



Very good. My wife and daughter prepared it according to the recipe last night. They served it in pita pockets. The basic chicken salad would be good by itself but the dried cherries add a note that makes it memorable. I wonder if there are any leftovers?



This sounds really good. My husband and I have had chicken salad's before but not like this. Sounds great and can't wait to make it some time. GO BIG BLUE!!!

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Amount Per Serving (6 total)

  • Calories
  • 383 cal
  • 19%
  • Fat
  • 30.7 g
  • 47%
  • Carbs
  • 7.7 g
  • 2%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 400 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Buffalo Chicken Salad


next recipe:

Chicken Salad Balsamic