Chicken Salad

Chicken Salad | My Kitchen AddictionsIf you had asked me ten years ago how to make my chicken salad, I would have shared with you a totally different way to prepare the main ingredient…the chicken.  It wasn’t until I visited a favorite, local coffee-house that I changed the way I prepared the chicken.  In fact, I don’t prepare it at all.  I have switched from frying my chicken to popping open a can of chicken. When I had the chicken salad at Lawte’ Coffee House for the first time, I asked for the recipe. Unfortunately, the owner would not share it with me, but she did share one secret.  She used canned chicken from Sam’s Club.  

Chicken Salad | My Kitchen Addictions

After that discovery, I took my original recipe for chicken salad and made one change.  I swapped fried chicken for canned chicken.  It was a great change!  Please note…any canned chicken will work, but the best is the Member’s Mark brand from Sam’s Club.  I have one other important thing to share.  For as long as I’ve made chicken salad, I have never measured anything.  This has always been a “throw things together and season to taste” recipe for me.  I have shared approximate amounts of each ingredient, but one piece of advice is to season to taste.  I don’t think you can go wrong with this combination of ingredients. This chicken salad recipe has never failed me and is loved by those who I’ve shared it with!

Another great salad recipe for Pimento Cheese can be found here.

Chicken Salad
Any canned chicken will work in the recipe, but I recommend Sam's Club Member Mark canned chicken. There are no measurements noted on all other ingredients. I have always seasoned to taste. The amounts noted in parenthesis are estimates.
Recipe type: salad
  • 2 cans chicken (see note in summary)
  • seasoned salt (1/2 teaspoon)
  • poultry seasoning (1/2 teaspoon)
  • salt (I now use sea salt) (1/4 teaspoon)
  • freshly ground pepper (1/2 teaspoon)
  • celery flakes or celery seed (1/4 teaspoon)
  • prepared ground mustard (3/4 teaspoon)
  • real mayonnaise (1/2 cup)
  • grapes (any color, seedless) (1/2 cup, halved)
  • walnuts, chopped (1 cup)
  1. Drain each can of chicken.
  2. Using fingers, shred chicken and put into a large mixing bowl.
  3. Season to taste with the seasoned salt, poultry season, sea salt, pepper, celery flakes and mustard.
  4. Mix in mayonnaise. Stir until mixed well.
  5. Add grapes and walnuts.
  6. Refrigerate until ready to serve.
  7. Serve on bread, crackers or on top of a bed of lettuce.




  1. This is the best chicken salad ever!!

  2. We use grapes in our chicken salad, too. But we use half mayo, half sour cream. When my mother started doing this, I thought she was crazy but it added a whole new element of taste to this classic! Our recipes seem very similar. I also use canned chicken, when I remember to get it!

    • Missouri Farm Chick says:

      That is a great idea! Thanks for sharing! I will try that next time!

  3. You could also add chopped water chestnuts for extra crunch and craisins for sweetness.

    • Missouri Farm Chick says:

      Yum! I especially like the craisin idea! I keep craisins in my pantry for salads. Thanks for the tip!

  4. Are you usually using two 4.5 oz cans, 10 oz cans, 13.5?


    • Missouri Farm Chick says:

      I use a small (8 oz) can of pineapple and a large (21 oz) can of cherry pie filling. Hope this helps!


  1. […] provide meals and snacks for my husband and me for several days.  Find my recipe for chicken salad here. […]