Party Chicken Salad

Chicken Salad

Party Chicken Salad

Prep Time


Cook Time



8 people

The origins of this recipe came out of The Good Housekeeping Cookbook from about 1973, but it’s been adapted several times to make it easy.

The original called for minced green pepper and slice celery--which you can add if so desired. We think the celery seed gives it personality without a lot of work.


  • 4 cups cut-up cooked chicken breasts (3-4 breasts)
  • 2/3 cup mayonnaise (Hellman's recommended)
  • 2 tablespoons cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon dried onion flakes
  • 1 tablespoon celery salt (or more to taste)
  • 2/3 cup toasted almonds
  • 1-2 cups seedless grapes, cut into halves (could also use apple or orange pieces, cut into small chunks)
  • Rolls or croissants


  • 1 Cook chicken breasts ahead and let cool. We recommend cooking on low in a crock pot for about 6 hours.
  • 2 Cut chicken into rough pieces and put into a bowl.
  • 3 Add mayonnaise, cider vinegar, onion flakes, salt, and celery salt. Stir.
  • 4 Add almonds and grapes and mix well.
  • 5 Serve on your choice of bread.



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