Chicken Salad

"This is my recipe for chicken salad. I've been making it for years, but didn't have a written recipe per se - just "eye balled" the ingredient amounts. I finally decided to measure and record everything while making it so I could post the recipe. I much prefer the chicken and eggs to be finely chopped and not turned into a paste in the food processor. On the other hand, I do prefer the onion and the celery to be liquified so you get the flavor of both but you don't bite into a piece of onion or celery. I listed 8 stalks of celery but after liquefying it in the food processor make sure you have a heaping cup - you may need to add a few more stalks depending on how big they are. As far as seasoning that really is a personal matter. I believe it is best using a Cajun type seasoning such as Tony Chacherie but I like that type of seasoning. If you don't I would use salt, black pepper, white pepper and be sure to use a little ground cayenne pepper for a little "zing". This recipe does make a lot and you can easily cut the recipe in half. I use frozen chicken breasts. I know there are a lot of recipes that call for boiling and de-boning the chicken, but honestly I don't think it's worth all of that trouble. Be sure to use good quality mayonnaise such as Hellman's - it really can make a big difference. I love to buy a loaf of fresh white bread and go to chicken salad sandwich heaven."
photo by a user photo by a user
Ready In:
1hr 15mins
12 Cups




  • In large stock pot cover chicken breasts with water and bring to a boil.
  • Lower heat and simmer for about 20 minutes or until cooked through.
  • Remove chicken from water and let cool.
  • Once chicken has cooled enough to handle remove any visible fat and coarsely chop into pieces.
  • Place chicken in food processor and pulse 4-5 times until chicken is finely shredded but do not turn into a paste.
  • Place chopped chicken in large mixing bowl.
  • Process boiled eggs the same way as the chicken in the food processor then add eggs to chicken.
  • Place quartered onion in food processor and process until liquefied then add to chicken mixture.
  • Place celery in food processor and process until liquefied then add to chicken mixture.
  • Add minced dill pickles, sweet pickle relish and mayonnaise to chicken mixture.
  • Add Tony Chacherie seasoning and mix thoroughly.

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  1. Only thing i left out was the cajun seasoning but i found this really tasty . Thanks for posting.


Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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