Perfect Chicken Salad


I Love Chicken Salad! However, all the ready to eat Chicken Salad’s that I have tried from grocery stores were a big disappointment. Home made Chicken Salad is so much better tasting, cheaper, and I like buying my own organic chicken and other ingredients so I know exactly what goes in it. That’s why I always make my own. This chicken salad is creamy and tasty, the perfect combination of ingredients! It takes some time to make, but it’s definitely worth it. It’s great as a side dish but I love making croissant sandwiches with this chicken salad. When I make it for parties it’s always a big hit and often people ask for the recipe so that’s why I decided to post it on my blog. I make a big batch of it because we eat it for a couple days as a side or a croissant sandwich on the go. So convenient! This is also how much I would make for a party or get together. But if your not planning on making this much you can easily make half of this recipe. 🙂

Perfect Chicken Salad {Serves 18-20}


  • 6 LB Chicken Breast (With no skin or bones) *Organic tastes best
  • 2 Cups Real Mayonnaise (I use Hellman’s brand)
  • 7 Celery ribs
  • 5 Green Onions
  • 2 Tablespoons Lemon Juice (From 1 Large Lemon)
  • 4 Tablespoons Fresh Parsley Leaves
  • 1/4 Cup Olive Oil
  • Salt and Pepper



1) Wash the Chicken breasts thoroughly. Then pat them dry with paper towels.

2) Put the Chicken breasts on a baking sheet rimmed with aluminum foil. (I used 2 baking sheets to fit all the Chicken breasts.)


3) Preheat your oven to 400 Degrees. With a cooking brush, rub some oil on each Chicken breast. Generously sprinkle salt on each breast, then sprinkle some pepper on them.



4) Stick the Chicken breasts in the oven and bake for 40 to 50 minutes, Until they turn slightly golden.


5) Meanwhile wash and finely dice the celery ribs. Then wash and chop the green onion (Both white and green parts of it.) Set both aside in a bowl. Wash and finely mince the Parsley leaves, add them to the bowl.


6) When your Chicken breasts have cooled off, Shred them into bite-sized pieces, You can do this by either finely chopping the Chicken breasts or breaking it into pieces with your hands. I always preferred to just do it with my hands by pulling it apart and breaking it until it looks almost shredded with a shredder. *I tried shredding it with a shredder before and it shredded it way too small, Making the salad too mushy.*


7) Put the shredded Chicken breasts in a large pot or large bowl. Add the celery, green onions, and parsley to the pot. Then add the mayonnaise to the pot. Mix everything together with a large spoon, or your hands.



8) Squeeze out the juice from 1 Large lemon, using a lemon press. It should measure out to about 2 Tablespoons. Add it to the pot with salad. Then sprinkle more salt and pepper if necessary. I sprinkled a little bit of each. Mix again very thoroughly. Don’t forget to store it in the refrigerator and keep it covered with a lid or foil.

*You can eat this salad as a side dish, just as a meal, or make yummy croissant chicken  salad sandwiches with it. We just toast some croissants and spread the Chicken salad in the middle, sometimes adding lettuce and tomatoes.*  🙂




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