Chicken Salad

Chicken Salad

35 Reviews 3 Pics
Recipe by  Jeanette

“This is so easy, quick and delicious! This can be made ahead of time and used as needed. Presto, chicken salad-o!”

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Adjust Servings

Original recipe yields 8 to 10 servings



  1. Combine the chicken, celery, spice blend and mayonnaise. Mix all together; more or less mayonnaise can be added, depending on your preference. Voila, your summer salad is ready to serve!

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Reviews (35)

Rate This Recipe


This is a good base. I add onions and a little garlic, and chopped boiled egg. My friends and family tell me I make the best chicken salad they have ever tasted. I don't measure the mayo, I add less when it's for my husband and I because we like it dryer, and more when I serve it to company.



This is delicious, if you eat mayo by itself. All it tasted like was mayo. Even after letting it set overnight.

T. Nesbit

T. Nesbit

This recipe could not be easier. I actually used a rotisserie chicken from my local grocery store. As for the other reviewer and the mayo comment just put the mayo in tablespoon at a time until you get to your desired consistancy. I will definitely keep this basic chicken salad recipe.

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Amount Per Serving (8 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 28 g
  • 43%
  • Carbs
  • 1.3 g
  • < 1%
  • Protein
  • 22.9 g
  • 46%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 219 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

The Best Chicken Salad Ever


next recipe:

Simple Southwestern Chicken Salad