Simple Chicken Salad Recipe From Scratch

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Filling Chicken Salad

Jeff Baygents
This chicken salad is full of vegetables and flavor.
No ratings yet
Prep 15 mins
Cook 25 mins
Total Time 40 mins
Servings 8
Calories 435kcal


  • 2 lbs Chicken breasts cooked and cubed (or any chicken pieces)
  • 4 stalks celery diced (about 1⅓ cups)
  • 1 cup carrots chopped
  • cups mayonnaise
  • 2 tbsp lemon juice
  • 3 tbsp parmesan cheese, grated
  • 1 tbsp ground black pepper


  • Add the boneless chicken breasts to a pot of water and bring to a boil. Set back to low temp and cover. Continue to cook for about 15-20 minutes. Internal temp should be about 165°F.
  • Drain the chicken and expedite the cooling by running cold water over it. When cool enough to handle, cut it up into small cubical pieces. Add it into a mixing bowl.
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  • Dice up the remaining vegetables and add them and the remaining ingredients to the bowl with the chicken.
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  • Mix thoroughly with a large spoon and serve. Can be just a salad with crackers or just put on bread as a sandwich.
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Calories: 435kcal | Carbohydrates: 3g | Protein: 26g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 454mg | Potassium: 547mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2845IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg


Resources of Chicken Salad Recipe From Scratch

Visit™ for other different salad recipes.

For learning other ways to cook chicken fast, read this outside article: 5 Ways to Cook Chicken Quickly.

chicken salad view 1 - 350x375
chicken, cubed
chicken salad view 3 - 350x350
chicken with added ingredients
Chicken Salad Recipe From Scratch - 350x350
chicken salad

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