Food & Wine

Chicken Salad

Labor Day weekend is already around the corner and there’s plenty of warm weather still to come in Virginia. This chicken salad would be great for a picnic, party, or the upcoming football weekends! I remember my grandmother making this growing up, but there has been some tweaking along the way. It is very simple to make and can be customized, but it is a little time-consuming.

chicken salad


12   Chicken breasts
9     Eggs
1     Small Sweet Onion
2     Celery Stalks
1     Large Jar of Sweet Salad Cubes (including half the juice)
5-6  Tablespoons of Mayo (heaping)
1     Tablespoon of Dijon Mustard

To Taste:
Salt, Pepper, Garlic Powder, Celery Seed, and Tarragon


  1. In two separate pots, boil the chicken breasts and eggs
  2. While you’re waiting on the boiling, finely dice the onion and celery
  3. Once the chicken and eggs are cool, chop each into small cubes
  4. Mix everything together in a very large mixing bowl
  5. See, I said it was easy!



  • If you’re a proper Southerner, you’ll be using Duke’s Mayo. If you aren’t, get out of the kitchen and go back to the store!
  • I prefer the taste of Dill pickles if I’m making this myself, so I chopped up those instead of the sweet salad cubes. You could also use relish if you don’t want chunks of pickles.
  • Feel free to customize and change the ratios of basically any ingredient. I don’t love celery and find it hard to use a whole bunch. I substituted the celery stalks for about 2 teaspoons of celery seed.
  • If you’re interested in tweaking the ingredients, mix together first and let it sit in the fridge for 30 minutes before trying it and adding more.
  • Instead of bread or crackers, you could eat this by itself or with cucumbers for a lower carb version.


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