Total Time
Prep 30 mins
Cook 10 mins

A good solid deli chicken salad.

Ingredients Nutrition


  1. Toss all ingredients in large bowl mixing thoroughly.
  2. Chill before serving.
  3. Note:.
  4. Boil chicken in water for 30 minutes with a few chunks of onion, carrot and celery.
  5. One large chicken will yield about 4 cups of meat.
  6. If you prefer only white meat, use breasts only.
  7. When cooled remove chicken from bone, chop into pieces no bigger than a 1/2 an inch.


Most Helpful

As written, this is way too dry. I used 1/2 c. mayonnaise instead of 1/4 c., and I really think I could have added more. I would have liked to try the tarragon but I didn't have any.

evewitch March 20, 2012

This was good but I didn't add the optional tarragon. I had to add a bit more mayo for our taste. We also found this a bit salty. I would half the seasoning salt next time. We all enjoyed this for lunch.

bmcnichol April 14, 2011

I made this using some deli bought chicken and some chicken left over from recipe #176707 which gave it a hint of garlic (would recommend using a garlic mayonnaise if you were wanting this taste), I served some wrapped in flat mountain bread with lettuce, tomatoe and cucumber to the DS and DM and I had mine mixed in with penne pasta and green salad on the side. Delicious thank you Kana Kahuna, made for Healthy Choices ABC 2008.

I'mPat August 09, 2008

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