The Most Amazing Chicken Salad Recipe EVER

September 16, 2014 • Diet

This is one of my all-time favorite dishes AND it helped me snag the man I’ve been dating for the past two years. So it’s pretty awesome. The only thing is that with this recipe, ingredient amounts largely depend on a) personal preference, and b) the amount of chicken you use.


4 chicken breasts

1 white onion

6 eggs, boiled

1 bag of green onions

6-8 celery stalks

2-3 yellow onions

Tony Chachere’s seasonin

Black Pepper

Sweet OR Dill Relish



1) Prepare your chicken however you like. I’ve made this with grocery story rotisserie chicken, Italian herb and garlic marinated chicken, Popeye’s chicken, and most recently, heavily seasoned blackened chicken.

2) Cut up the chicken and run it through the food processor, then pour the contents of the processor into a large bowl.

3) Chop up the white onion, yellow onions, celery, green onions, and boiled eggs and send them through the food processor one at a time. Be sure not to liquefy the vegetables by over-processing them; this will make the chicken salad too runny. Dump the contents into the bowl with the chicken.

4) Using a large spoon, scoop out a medium sized portion of mayo and mix it into the bowl with the other ingredients. You want to start out with small amounts of mayonnaise so as to avoid putting too much in and creating chicken-flavored mayo salad.

5) Completely stir the mayo into the bowl. Ideally, you want the mayo to act as a bonding agent to bring all of the ingredients together, so you don’t want the mixture to be too dry. Keep adding mayo until you  reach the right consistency.

6) Add 2 or 3 spoonfuls of relish and stir it in. Taste the chicken salad to see if it needs more and add it if it does. Try to keep as much of the relish liquid out of the chicken salad.

7) Season with your favorite ingredients (I use black pepper and Tony Chachere’s), put it in some tupperware, and stick it in the fridge.

8) You can eat it whenever, but it takes about 2 hours to get nice and cold.

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