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Chicken Salad

This is a basic recipe for old fashioned southern chicken salad using traditional ingredients like eggs, celery, onion and pickles.  If you prefer a chicken salad with nuts and/or fruit, just omit the eggs and pickles and add your favorites such as grapes, cranberries, walnuts, pecans, apples, etc. 

I also bake the chicken instead of boiling it.  I just like the texture of baked chicken better than boiled chicken.  Just make sure you cover it with foil while baking to hold in the juices and keep it from getting tough.  


2.5 pounds boneless, skinless breasts

4 eggs boiled

3-4 stalks celery chopped

1 medium red onion diced

1/2 tsp salt

1/2 tsp pepper

1 heaping cup mayonaise

1/3 cup sweet pickle relish


  1. Place the chicken on a cookie sheet and sprinkle a dash of salt and pepper on each piece.  Cover with aluminum foil and bake on 350 degrees for about 45 minutes or until chicken is done.  It is very important to keep the chicken covered during the baking process as not to dry it out completely.

  2. While chicken is cooling, combine the remainder of ingredients in a large bowl.  

  3. Once chicken has cooled, dice it into very small pieces.  You may also use clean hands to make sure it has shredded a bit.  Place inside a large bowl.

  4. Combine the chicken and mayonnaise mixture until well combined.  If you think the mixture is too dry, add some of the juices from the pan of chicken 1 tablespoon at a time until it is at the desired consistency.

  5. Store in an airtight container inside the refrigerator for a few hours prior to serving.

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