Basic Chicken Salad

340 Reviews 19 Pics
  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
Recipe by  Jackie

“This is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.”

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Adjust Servings

Original recipe yields 2 servings



  1. Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
  2. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

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Reviews (340)

Rate This Recipe


This is great chicken salad. It's simple, but with lots of flavor. I make it all the time when it's too hot to cook. I just bake the chicken or boil it in broth, then dice it up. I've made it with a variety of different nuts - pecans, walnuts - and low-fat mayonnaise. It always tastes wonderful! I highly suggest including the lemon juice, it adds a great subtle flavor.



Good basic. I added fresh pepper, garlic powder, onion powder, a little dijon, and crushed pecans instead of almonds for a richer chicken salad.



Exactly what the name implies. Great and simple. I didn't use the almonds because we didn't have any. I did add just a little sprinkle of garlic powder and some sweet pickle was delicious. Thanks for the post.

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Amount Per Serving (2 total)

  • Calories
  • 779 cal
  • 39%
  • Fat
  • 63.1 g
  • 97%
  • Carbs
  • 8.4 g
  • 3%
  • Protein
  • 44.3 g
  • 89%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 403 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Holiday Chicken Salad


next recipe:

Simple Southwestern Chicken Salad