Chicken Salad Recipe

My family decided that they were craving my chicken salad recipe today, so I gave in and cooked up a batch. This is the easiest recipe ever, and I love that it is chunky. The crunch of the celery and the sweetness of the red grapes makes this a perfect combination. I eat mine on toast, but sweet sandwich rolls would be amazing with this recipe.

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Chicken Salad Recipe

Prep 15 mins

Cook 2 hours

Total 2 hours, 15 mins

Author Midwestern Moms

Yield 4

Tender chicken tossed with celery, grapes, and mayo for a chunky chicken salad that will please both kids and adults.

Ingredients

• 5 Boneless, Skinless Chicken Breasts
• 2 Large Celery Stalks
• 1 Bunch Seedless Red Grapes
• 3 Large Spoonfuls of Hellman's Mayo

Instructions

1. Bake chicken breasts at 350 degrees for 30 minutes.
2. Cube chicken once cooled and place in a large mixing bowl. Refrigerate for an hour.
3. Dice celery stalks into small pieces and cut grapes in half.
4. Add celery, grapes, and mayo to chicken in the large mixing bowl. Mix until combined.
5. Refrigerate for an additional 30 minutes.
6. Serve cold on bread, toast, or sandwich rolls.

Courses Main Dish

For additional sandwich recipes, please check out my smoked ham salad or thai chili tuna salad rollups.