The Best Chicken Salad Ever Recipe

Name: The Best Chicken Salad Ever
Prep time: 10 min
Total time: 10 min
Ingredients: 2 boneless chicken breast halves, cooked; 0.25 cup creamy salad dressing; 4 tablespoons cole slaw dressing; 1 stalk celery, chopped; 0.25 onion, chopped; salt and pepper to taste

Chicken Salad Recipe

Ingredients

2 boneless chicken breast halves, cooked
cup creamy salad dressing (such as Miracle Whip)
4 tablespoons coleslaw dressing
1 stalk celery, chopped
onion, chopped
Salt and pepper to taste

Directions

Start by combining the cooked chicken, creamy salad dressing, coleslaw dressing, chopped celery, onion, salt, and pepper in a food processor.
Pulse the ingredients until they are chopped and blended to your desired consistency. You can adjust the texture based on your preference - smooth or slightly chunky.
Once blended, taste and adjust seasoning if needed, then serve as a filling for sandwiches, wraps, or as a salad topping.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value*
Calories	103	5%
Total Fat	6g	8%
Saturated Fat	1g	6%
Cholesterol	26mg	9%
Sodium	141mg	6%
Total Carbohydrate	3g	1%
Dietary Fiber	0g	0%
Total Sugars	3g	-
Protein	8g	15%
Vitamin C	0mg	0%
Calcium	6mg	0%
Iron	0mg	2%
Potassium	67mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origins

The classic chicken salad has its origins in American cuisine, with early recipes dating back to the late 19th century. It is believed that the dish was created as a way to use leftover roasted chicken. Over time, various versions evolved, with different regions and home cooks adding their own twists. The addition of mayonnaise or creamy salad dressing became a standard in the early 20th century, creating the creamy, rich texture we associate with chicken salad today. This recipe, dubbed "The Best Chicken Salad Ever," is a modern take on this enduring favorite, made even easier with the use of a food processor.

Regional Variations

Chicken salad has many regional variations in the United States. In the South, it's often paired with croissants or served as a filling for sandwiches, while in the Northeast, it might be served in a lettuce cup or on top of a fresh garden salad. In California, chicken salad may feature avocado or citrus fruits, offering a refreshing, light twist. The versatility of chicken salad allows it to be easily adapted to local tastes and available ingredients, making it a popular dish across the country.

How It Differs from Similar Dishes

While chicken salad may seem similar to other salad-based dishes, such as tuna salad or egg salad, it is distinct in both flavor and texture. Unlike tuna salad, which often has a firmer consistency, chicken salad is typically more tender and can vary from chunky to finely shredded. Egg salad, while creamy like chicken salad, relies more on mayonnaise as its base, while the "Best Chicken Salad Ever" recipe uses a combination of creamy salad dressing and coleslaw dressing, giving it a unique tangy sweetness. The addition of crunchy vegetables, like celery and onion, further distinguishes chicken salad from its egg or tuna counterparts.

Common Places to Serve Chicken Salad

Chicken salad is often served in casual settings, particularly during warm months. It is a popular choice for picnics, barbecues, and potlucks, where it can be easily prepared in advance and served cold. Additionally, it is commonly found on lunch menus at delis, cafes, and restaurants, usually served as a sandwich or in a wrap. For a lighter option, chicken salad can be served on a bed of leafy greens or stuffed into a hollowed-out tomato or avocado.

Interesting Facts

Did you know that the invention of mayonnaise in the 18th century is often credited as the key to the success of chicken salad? The creamy texture of mayonnaise helped bind the chicken and vegetables, creating a dish that was both flavorful and satisfying. Another fun fact is that the "Best Chicken Salad Ever" recipe encourages the use of a food processor, which was not a common kitchen tool when the dish was first popularized. This modern twist makes the dish quicker and easier to prepare, offering a smooth, spreadable consistency.

FAQ about The Best Chicken Salad Ever Recipe

You can store the chicken salad in an airtight container in the refrigerator for up to 3 days. Make sure to keep it chilled to maintain its freshness.

It is not recommended to freeze chicken salad, as the texture of the salad may change after thawing, especially the mayo and other ingredients. It’s best to consume it fresh or store it in the fridge for a few days.

Yes, you can chop the ingredients by hand if you prefer a chunkier texture. The food processor helps blend the ingredients smoothly, but manually chopping gives a more traditional salad feel.

You can use regular mayonnaise instead of Miracle Whip and make your own coleslaw dressing with a mixture of mayonnaise, vinegar, sugar, and a little mustard for tang. You can also experiment with Greek yogurt for a healthier twist.

You can adjust the flavor by adding ingredients like red onion, fresh herbs (such as dill or parsley), or fruits like grapes or apples for a sweet touch. If you like it spicier, try adding a pinch of cayenne pepper or smoked paprika.

Yes, this chicken salad is perfect for meal prep. Store it in individual containers, and it will last for up to 3 days in the refrigerator. It makes for an easy, quick lunch option throughout the week.

Definitely! You can add ingredients like diced bell peppers, carrots, or even cucumbers for extra crunch and flavor. Just make sure to finely chop them if you’re using a food processor to maintain a smooth texture.

Yes, leftover roasted or grilled chicken works great for this recipe. Just shred or chop it into bite-sized pieces before mixing it with the dressing and veggies.

This chicken salad pairs well with a variety of breads like a soft sandwich bread, toasted baguette, or even croissants for a lighter, flaky texture. For a low-carb option, you can serve it in lettuce wraps.

Yes, you can use canned chicken as a substitute for fresh chicken. Just make sure to drain and shred the chicken before mixing it into the salad. It’s a quick and convenient option, but fresh chicken will give a better texture.

Comments

OMAHAKATE

10/06/2025 01:52:54 PM

Okay, let me first say that I was skeptical about this recipe-- especially about the puree part, since I'm used to chunky chicken salad. I also thought there wouldn't be enough dressing for the amount of chicken, but I was very wrong on both counts. I boiled the breasts for about 20 minutes to cook, and combined Miracle Whip with T. Marzetti's original slaw dressing. I added the onions and celery, then shredded the cooked breasts and added those. I didn't feel like it needed salt or pepper, so I threw everything into the food processor, chopped it up, and ended up with a baby food-type mush with a slight crunch. I put together 5 sandwiches, threw them in a cooler for a road-trip my boyfriend and I were taking, and all five were gone within an hour. They were so easy and so delicious, and I will never buy chicken salad again. I didn't even need to tweak anything! Throw away your skepticisms and try this recipe-- it's perfect as is.

Suzanne Kimball

04/18/2013 08:11:34 AM

I had never considered my beautiful cuisinart processor for making chicken salad ! Great thing to do. But overprocessing results in a "paste" pretty quickly, so I used the pulse just enough to cut up all the chunks without overdoing it. I had a bunch of fresh parsley, some red and white onions, celery of course, the dressings you describe( miracle whip and Marzetti's) in generous proportions. Also used kosher salt and fresh ground pepper, dash of smoked paprika. I added in two hard boiled eggs, I really feel that added to the rich taste of the salad. After processing, added chopped ( by hand)green grapes and toasted pecans.Awesome !This is a good recipe that I felt needed enhancement to make it great and I succeeded in doing so. Thank you! It's so easy to make.

Loladear

07/03/2004 11:55:33 PM

This is nice! Made it with red onions and a mix of mayo and ranch for the dressing. The chicken I grilled on the George Foreman grill before cutting it up into big chunks for the Food Processor. I doubled the dressing like many people advised and that was good advice. The only thing I'd do differently is not put the food in the processor in the order it's listed but put the vegies in first and give it a spin in the processor before putting the chicken and dressing in. This way the chunks of onions and celery will hopefully be a little more even. Note: Not a cheap dish. Chicken breast package was $9 and the store bought Hidden Valley Cole Slaw dressing was 3.89.

CARMELCORNR

12/12/2014 01:37:41 AM

Fabulous! Add lots of chopped pecans, plus tarragon and parsley (use dried if fresh not available). More celery and use red onion if possible. Increase dressing by 1/2, which means 6T Miracle Whip and 6T Cole Slaw Dressing. I only used the food processor for the chicken, which gave it a wonderful texture (don't overdo it). My chicken was a 16 oz pkg of Costco Foster Farms Grilled Chicken Breast Strips.

dafe1196

04/22/2013 05:31:02 AM

Wonderful flavor. The coleslaw dressing was a great addition adding a tangy sweetness. I boiled the chicken in chicken broth, (didn't use the food processor) added grapes and pecans used soft bread and everyone just loved. This is will be my go to chicken salad recipe. Thanks for sharing!

David Thompson

09/03/2017 02:45:08 AM

Super easy! i didn't have coleslaw dressing so I added some mustard power, celery seed, sugar and vinegar to the mayo and it tasted great. If you don't have slaw dressing, just make your own.

Angie Vance

01/09/2015 08:59:26 AM

This is good but sweeter than I anticipated. I subbed onion powder and celery seed and added chopped dill pickle for crunch since kids wont eat fresh onion/celery. Also some left over shredded cheddar I had on hand. Served on open face toasted bread. Yummy. Did not use processor.

leslie2793

05/26/2015 08:24:19 PM

Good recipe..but here's the thing..I used mayonnaise instead of salad dressing. I used plenty of medium coarse ground pepper and some salt. I reduced the onion to half, and replaced the other half onion with green onions. I shredded the chicken by hand and did not use a processor. And the real secret to great chicken salad? Dill. Sprinkle in plenty of dill (Litehouse dried herbs) and you're all set for the best chicken salad ever.

Tammy

06/01/2012 10:20:14 AM

I am reviewing as I devour the chicken salad for lunch. It was delicious and easy, I was able to make it after coming home at 8:30 after an exhausting day. I chopped everything by hand because I like my chicken salad chunky. I used mayo instead of the dressing, no celery, and red onion because thats what I like. I also chopped up two strawberries, cherries, and one dill pickle spear into the salad. Let it marinate for an hour and enjoy it sprinkled with some Parmesan cheese. This is definitely a go to recipe during the summer months when it is painful to turn on the stove.

Kristy Allor Cronin

02/28/2017 08:33:14 PM

I make this with one bag of vegetarian chicken (quorn brand tenders), I double the celery, skip the onion add salt, pepper ,onion powder and a few shakes of cayenne pepper and it is amazing! I also make my own slaw dressing based on a recipe I found on this page. It's amazing! My husband liked it so much that he even makes his own version with regular chicken. It's pretty much always in a Tupperware in the in the fridge at my house.

surus

11/08/2019 07:43:43 PM

Very good. I made my own coleslaw dressing from a recipe on this site and used 1/2 C. Also added a scant 1/2C of mayo since I didn’t have salad dressing. I usually add relish to chicken salad but was out so left as is. I will use this recipe from now on.

Susan Munyan

09/13/2025 11:11:38 PM

I don't care for miracle whip or t marzetti Cole slaw dressing. They both have an artifical taste to me. I do put the ingredients into a food processor though. I did this for mom after she had her 1st stroke so she could eat it.

kitchendiva

08/27/2025 02:45:25 PM

This chicken salad recipe has been my family's favorite for years. We love the recipe as-is, no adjustments needed. Great as a sandwich or as a stuffing in a tomato.

Gary

08/22/2025 10:52:33 PM

How does this become "Best Ever" when almost everyone alters the recipe? The lowest ratings followed the recipe exactly, which doesn't say much

TimidFork4271

08/22/2025 04:50:07 PM

"Creamy salad dressing I took to be Miracle Whip

rlandre

08/22/2025 03:16:10 PM

Sounds good, I always add a touch of curry power to mine, we like the taste. I like the idea of the cole slaw dressing, will try it next time. I don't puree the chicken, but I do chop is quite fine. You can use a rotisserie chicken too.

Yoly

07/10/2025 02:48:33 AM

I don’t care for Miracle Whip so I subbed Mayo for it. Made sandwiches and they were delicious! Thanks for sharing.

jules

05/26/2025 12:55:34 AM

I have tried many chicken salad recipes over the years. Tried to alter to my preferences and failed. I detest mayo which most recipes use. I just made this recipe about 30 minutes ago and love this . Thank you!!

Richard Hill

02/28/2025 06:06:03 AM

This is comfort food heaven.

Patrick Williams

11/17/2024 12:12:17 AM

My taste buds are living their best life.

Cook Time: 10 minutes

The Best Chicken Salad Ever Recipe