Chicken Salad

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READY IN: 50mins
Recipe by Mrs. Kristin

An easy throw together chicken salad that has the right amount of crunch from the fresh vegetables. Great for brunches, wedding/baby showers, or any picnic & get togethers. This salad goes great with Whole Wheat Ritz crackers or on toasted Rye bread! Chicken can be left chunky if preparer would prefer it that way. I feel the chicken stays better on the cracker/toasted bread if ground up a little bit. Can be served after chilling for a few hours or made a day ahead and chilled over night.

Ingredients Nutrition


  1. Cut chicken into 3/4" cubes. Cook chicken in non-stick ungreased skillet. Set aside & cool.
  2. In a large bowl, combine sea salt, basil, paprika, lemon juice, black pepper, garlic and parsley with mayonnaise. Mix well.
  3. After chicken has cooled, put chicken cubes in food processor and pulse into a slightly "ground" consistancy.
  4. Stir celery, carrots, onion and chicken into seasoned mayonnaise mixture. Stir until blended well.
  5. Chill overnight or a few hours until completely chilled before serving.

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