Chicken Salad is a tasty recipe that is great for sandwiches, as an appetizer with pita chips, or even for a Sunday dinner. You can adjust this traditional recipe to your liking by adding more or less of the green peppers and celery as well as the dressing.
I am very honored to have this delicious Chicken Salad recipe. My husband's grandmother (Mom Mom) would make this recipe for his family every Sunday.
Read the story here to find out how special this recipe is to Rob and his family.
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Ingredients / Directions: Printable PDF
- 4 Chicken Breasts, boneless/ skinless
- 1/3 cup Celery, chopped
- 1/4 cup Green Pepper, chopped fine
- 1 1/2 cups Mayonnaise (or Miracle Whip)
- 1 1/2 teaspoons Yellow Mustard (only 1 tspn if using Miracle Whip)
- 1 Tablespoon Vinegar
- 3 Tablespoons Sugar
- Salt and Pepper, to taste
- Paprika (optional as a garnish)
- Boil the chicken until tender (20-25 minutes). Add a tablespoon of salt to the pot while cooking the chicken.
- While the chicken is boiling, chop the celery and green pepper. Add 1/2 to 1 cup of celery. Feel free to add more based on your personal taste.
- In a small bowl, mix the mayonnaise or Miracle Whip, mustard, vinegar, sugar, salt, and pepper until thoroughly combined.
- Once the chicken is fully cooked, remove it from the pot, and place it on a cutting board. Shred the chicken thin (see picture).
- Add the chicken to a medium bowl (with an accompanying lid), and mix in the celery and green peppers. Next, add the dressing to your taste. I usually do not use all of the dressing I prepared.
- Some people like their chicken salad "wet," and others like it "dry." I recommend adding a few spoonfuls of dressing at a time, mixing together, and then tasting to see if additional dressing is required.