Total Time
24hrs 40mins
Prep 40 mins
Cook 24 hrs

I have made this for bridal & baby showers and the women love it. I serve it on a mini croissant with fancy lettuce. It can also be served on a bed of fancy lettuce greens topped with crispy Chinese style noodles and fresh fruit on the side. Just lovely. When I make it just for the family I wing the amounts (approx. 1/4 to 1/2 chicken breast per person). UPDATE: 8/9/08 Purchasing several rotisserie chickens makes this even MORE tasty! OR be sure to season the water chicken bouillon when simmering the chicken breasts

Ingredients Nutrition


  1. Boil the chicken breasts until no longer pink. Cool completely and cube or shred.
  2. Peel and mince onion. Can use small to medium size.
  3. Clean and thinly slice celery.
  4. Combine mayonnaise, half and half, white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant color in the mayonnaise, chill and let rest while the chicken is cooling. This will allow the flavors to blend.
  5. Combine all ingredients with the chicken and cover and refrigerate over night.
  6. Next Morning:.
  7. Taste test for additional Beau Monde.
  8. Add more half & half or milk to thin and make creamier if desired.
  9. OPTIONAL: Finely shred iceberg lettuce and add to the chicken mixture. This stretches the amount of chicken salad and makes it lighter in texture.


Most Helpful

I scaled this way down. The half and half really gives this a wonderful texture (makes it less "mayonnaisy." Thanks Chicagoland, for responding to my request for "funeral foods." Roxygirl

Roxygirl in Colorado March 06, 2008

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