Total Time
Prep 15 mins
Cook 25 mins

I love this recipe - it is an old favorite of the family. My grandmother made this for me many times and now that she is gone, I have taken over making it for the family. Everyone who tries it, loves it and wants it over and over. I get many requests to make it.


  1. Cook chicken breasts until they are fully done.
  2. Pull bones from the chicken. Shred or chop the chicken.
  3. When cooled, add 1 cup of diced celery, the juice of one lemon and enough Kraft mayonnaise to make it as moist as you desire.
  4. Chill and stir before serving.
Most Helpful

Very good!!! I added slivered almonds to this and it was fantastic!

Teri January 21, 2002

Very easy to make and it is absoulutely lovely I have been looking for a good cold chicken salad for ages and now I've found it, I definately will be making it again

Wilz January 09, 2002

Great recipe and sooo easy! I used a 5 lb fryer chicken and just tossed it in a slow cooker with 1/3 cup of water for 8 hours rather than more expensive chicken breasts. The chicken fell off the bone after that and was the perfect amount for the recipe. I increased the diced celery to 1 1/2 cups just out of personal preference, and I probably used about two cups of mayo (by accident, I'll probably not use as much the next time I make it). All I had to add was a little more pepper and wow. Such an easy recipe and so versatile - I think next time I'll add chopped walnuts too! Def going in my "keeper" folder. Thanks for sharing!

lazy gourmet April 21, 2010