Perfect Chicken Salad

IMG_0900Home made Chicken Salad is so much better tasting then anything you’d buy at a grocery store. I like buying my own organic chicken and other ingredients so I know exactly what goes in it, that’s why I always make my own! This chicken salad is the perfect combination of ingredients. It’s not too dry and not mushy either. Keep in mind it does take some time to make but it’s definitely worth it! It’s great as a side dish but I love making croissant sandwiches with this chicken salad! When I make it for parties or get togethers it’s always a big hit and everyone asks for the recipe so that’s why I’m posting it. I make a big batch of it because we eat it for a couple days as a side or a croissant sandwich on the go. Super convenient lunch for days! This is how much I would make for a party or get together. But if your not planning on making a big batch, you can easily make half of this recipe. Also feel free to add grapes, dry cranberries, eggs, or nuts as some people like it that way. I personally like to keep this recipe simple so I don’t add anything else to it. 🙂

Perfect Chicken Salad {Serves 18-20}


  • 6 LB Chicken Breast (With no skin or bones) *Organic tastes best
  • 2 Cups Real Mayonnaise (I use Hellman’s brand)
  • 7 Celery ribs
  • 5 Scallions
  • 2 Tablespoons Lemon Juice (From 1 Large Lemon)
  • 4 Tablespoons Fresh Parsley Leaves
  • 2 Tablespoons Fresh Cilanto
  • 1/4 Cup Olive Oil
  • Salt and Pepper
  • Montreal Chicken seasoning



1) Wash the Chicken breasts thoroughly. Then pat them dry with paper towels.

2) Put the Chicken breasts on a baking sheet rimmed with aluminum foil. (I used 2 baking sheets to fit all the Chicken breasts.)


3) Preheat your oven to 400 Degrees. With a cooking brush, rub some olive oil on each Chicken breast. Sprinkle salt on each chicken breast, Chicken seasoning, and some pepper on them.



4) Stick the seasoned Chicken breasts in the oven and bake for 40 to 50 minutes, Until they turn slightly golden on the outside.


5) Meanwhile wash and finely dice the celery ribs. Then wash and chop the scallions (Both white and green parts of it.) Set aside in a bowl. Wash and finely mince the parsley and cilanto, add everything to the bowl.


6) When your Chicken breasts have cooled off, Shred them into bite-sized pieces, You can do this by either finely chopping the Chicken breasts or breaking it into pieces with your hands or using 2 forks. I always preferred to just do it with my hands by pulling it apart and breaking it until it looks almost shredded. *Note: I tried shredding it with a shredder before and the pieces were way too small, Making the salad mushy.*


7) Put the shredded Chicken breasts in a large pot or large bowl. Add the celery, green onions, parsley, and cilantro. Then add the mayonnaise to the pot. Mix it all together.



8) Squeeze out the juice from 1 Large lemon, using a lemon press. It should measure out to about 2 Tablespoons and add it to the salad. Then sprinkle more salt and pepper only if necessary. I sprinkled a little bit of each. Mix again very thoroughly. Don’t forget to store it in the refrigerator and keep it covered with a lid or foil.

*You can eat this salad as a side or make yummy croissant chicken salad sandwiches with it. We just toast some croissants and spread the Chicken salad in the middle, sometimes adding lettuce and tomatoes.*  🙂



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