Easy Chicken Salad Recipe
Party Perfect, Easy and Fast!
Nice and Easy - Sounds Good
Our Easy Chicken Salad Recipe is fast on time and great on taste. Using boned chicken thighs saves big time on prep.
Serve it with breads, as a Party Dip, in Pita Wraps, or dozens of other ways.
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This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.
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Caesar Salad Recipe
Caesar Salad is the most popular salad for many reasons - but one of them is the simplicity of preparing it - especially when you build the dressing the day before. Then cut the lettuce and assemble on the day of your party. So easy!
Ingredients for our Easy Chicken Salad Recipe
___14 boneless chicken thighs, uncooked
___4 cups mayonnaise
___1/2 cup lemon juice
___1/2 tablespoon black pepper
___1 tablespoons salt
___1 cup chopped onion
___2 cups chopped celery
We like thighs more than breasts because they have more flavor and the cost is much less.
No matter what foods you serve, you might just want to use a
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.
We’ll be baking the chicken thighs in the oven. Season first with some salt pepper and garlic powder - then bake with their skins on for 45 minutes at 375°f - Once it get to 165°f we cool it in the fridge, then we carefully separate the meat from the skin.
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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