Sep 09

Creamy Chicken Salad

This salad is like a party in your mouth!  Every bite is something different and delicious.  It’s creamy, crunchy, sweet, savory, and everything else in between.  This recipe makes a huge batch but it’s a hard recipe to cut in half.  It’s great for a brunch party, shower, or potluck.  I usually make it once a year and just take some tupperware containers to some of my girlfriends so they can have lunch for the week and I don’t have to waste any food.  Hey, sharing is caring!  The salad will stay good in the fridge for a week or so.

So, start by cooking, cooling and chopping up a whole chicken.  You can get directions here from my chicken and noodles recipe!  Put the chopped chicken in an extra large bowl.

Drain a can of sliced water chestnuts and add them to your chicken.

Next, wash a pound of grapes and cut them in half.  I used black grapes because I like the color but you can use green or purple if you prefer.  Add the grapes to the bowl.

Are you getting the hang of this recipe yet?  Basically throw everything in a bowl and stir it up!  Ok…back to it…

Wash and chop up 1-2 cups of celery.   I lean toward 2 cups because I love the crunch but if you’re not a huge celery fan, stick with one cup.  Add the celery to the bowl.

Drain a can of pineapple tidbits.  Add these to the bowl.

Your bowl is getting pretty full, huh???  This is why I said “extra large” bowl!!!

My bowl wasn’t big enough so I had to upgrade…tada!  The chicken is now on the top 🙂  Next,  I like to throw in some fresh herbs and a little black pepper.  I added tarragon, basil and chives…maybe 2 tablespoons.

In a small bowl, mix up a cup of mayonnaise with 2 tablespoons soy sauce (NOT low sodium…we want full salt here!).

Add the dressing to the bowl and mix everything up well.

CONGRATULATIONS!!!  You just made award winning chicken salad!  Well, I think it could be award winning.  Put the salad in the fridge to chill and come together for at least an hour before serving.

I like to eat this straight out of the bowl but it is very versatile! Serve it with some crackers or throw it on a croissant or sourdough bread for a killer chicken salad sandwich.  You can also serve it as a green salad on top of romaine lettuce or fresh spinach.  If you’re getting crazy, enjoy it with a side of crunchy, salty potato chips!  ENJOY!

Creamy Chicken Salad


  • Whole chicken, skinned, cooked and diced
  • 8 oz. sliced water chestnuts, drained
  • 1 lb. grapes, cut in half
  • 1-2 cups celery, chopped
  • 14 oz can of pineapple tidbits, drained
  • 2 T fresh herbs, chopped
  • 1/2 teaspoon black pepper
  • 1 cup mayonnaise
  • 2 T. soy sauce


  1. Mix mayonnaise and soy sauce in a small bowl.
  2. Mix all other ingredients in an extra large bowl.
  3. Add dressing and mix everything together well.
  4. Chill for at least an hour before serving.

1 comment

  1. Becky

    Susinirprg to think of something like that

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