Chicken Salad for a crowd
Best Ever Chunky Chicken Salad
Prep Time
20 mins
Total Time
20 mins

Makes 6 cups.   For the shredded chicken you can poach a couple chicken breasts or buy a pre-cooked rotisserie chicken.

An recipe

Course: Main Course, Salad
Cuisine: American
Servings: 6 servings
Author: Betsy Edwards
  • 2 chicken breasts, boneless - skinless - cooked and shredded (about 4 cups)
  • 1 pound red seedless grapes - cut in half
  • 1/4 cup mayonnaise - I always use Hellman’s or Best
  • 1/4 cup sour cream
  • ½ cup English walnut pieces
  • 1/4 teaspoon salt
  • 1 large garlic clove - minced
  • 1 stalk celery - chopped
  1. Poach and shred the chicken breasts.  Cut the grapes in half.  Slice the celery stalk length-wise, then slice into small slices.

  2. In a large bowl, mix together all ingredients until well combined.
  3. Can serve immediately, however it's even better refrigerated for 30 minutes - 1 hour.
  1. Can be made up to 2 days in advance and held in the refrigerator, covered.