Best Chicken Salad Recipe
Excellent in Every Way!

Very, Very Good - Truly the Best Ever!

This is the Best Chicken Salad Recipe we know, one that works for nearly every guest. Can’t tell you how many times we’ve been asked for this recipe - and it’s so simple!

Serve it with breads, as a Party Dip, in Pita Wraps, or dozens of other ways.

For any party food question, you can always use ASK-a-CATERER for free party recipes and ideas.

Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Check out our Photo Salad Section on the site:

Salad Nicoise When you want to serve something very distinctive, Salad Nicoise is the way to go. It is elegant - with many wonderful and unique flavors.

Ingredients for our Best Chicken Salad Recipe

___3 - 3 pound chickens, whole, uncooked
___4 cups mayonnaise
___1/2 cup lemon juice
___1/2 tablespoon black pepper
___1 tablespoons salt
___1/2 cup chopped red onion
___1 cups chopped celery
___2 tablespoons of Soy Sauce
___1 cup of chopped green onion
___2 tablespoons of Soy Sauce
___1 cup of green bell pepper
___1/2 cup of chopped sweet pickles
___2 tablespoons of the pickle liquid

No matter what foods you serve, you might just want to use a Food Warmer/Cooler or two. You can use ice to keep cold foods cold, or hot water and sterno fuel to keep hot foods hot. Read all about how they work and where to get them. (They are really inexpensive, and you can get disposable ones too, usually locally.)

Chicken needs to be fully cooked to 165°f - use your Chef’s Thermometer to pierce below the surface and read the internal temperature. Using a thermometer is the only way to know if the chicken is properly cooked. You don’t someone eating uncooked chicken and getting sick at your party. Not good.

You can pre-buy boned chicken, even already cooked - but it’s way too expensive, and whole chickens taste much better. We like to use chicken that is whole, or cut into parts, and has the bones in. We cook it in hot water by boiling or steaming it, or baking it in the oven.

Once it get to 165°f we cool it in the fridge, then we carefully separate the meat from the bones and skin. We use the meat for the salad, and we save the rest for soups and stocks.

The important thing is not to let the chicken stay out of the refrigerator for very long - if you’re not working with it, or part of it, put it back in the fridge - then take it out as you need it.

When cooked, cut or tear the chicken into small pieces for your salad. Then refrigerate that meat until you’re ready to mix it with the other ingredients.

Chop up the veggies and add them to the mayonnaise and spices. Mix together well and allow to refrigerate overnight if possible. Be sure to cover it well with film pushed right down onto the surface of the mayo.

The day of the party, remove the mayonnaise mix and the chicken from fridge, then combine together. Plate it up into your serving dish and refrigerate until just before guests arrive. Then serve on ice during the party.

Garnish with lemon slices and serve.

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Best Food Warmer,
our most popular,
really inexpensive,
home party perfect!

Our favorite knife - we use
it 85% of the time. Cheap
knifes should be illegal.

Party Food MUST! Food
safe and savory, have
one in my pocket now.