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Angie’s Signature Chicken Salad

A close-up of a chicken salad sandwich on Italian bread. The sandwich is layered with creamy chicken salad, visible chunks of chicken, carrots, and celery, nestled between two slices of golden-brown Italian bread. Fresh lettuce leaves peek out from the edges, adding a touch of green. The bread has a soft texture with a slight crust, and the sandwich is served on a simple white plate. A few crumbs are scattered on the plate, suggesting freshness and a hearty meal.
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A simple and flavorful chicken salad recipe that makes a big batch, perfect for sharing. It’s made with tender chicken, crunchy celery, carrots, onions, and a creamy mayo dressing seasoned with Beau Monde and garlic salt. Whether you serve it in sandwiches, scoop it up with chips, or enjoy it on its own, this versatile dish is ideal for camping trips, boat outings, or busy weekends when you want something quick and delicious ready to go. A family favorite that’s easy to prepare and always a crowd-pleaser!

Ingredients

Scale

For the Chicken:

  • 5 lbs chicken breast
  • 1 onion, quartered
  • 2 celery stalks, cut into large pieces
  • 2 carrots, cut into large pieces
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper

For the Chicken Salad:

  • 10 cups cooked shredded chicken (from above or use rotisserie chicken as a short-cut)
  • 1 cup diced onion
  • 2 cups diced celery
  • 1 cup diced carrots
  • 3 cups mayonnaise (I use Hellmann’s Light)
  • 3 Tablespoons Beau Monde Seasonings from Spice Islands
  • 1 Tablespoon garlic salt
  • 1/2 teaspoon ground black pepper

Instructions

For the Chicken:

  • Prepare the Ingredients: In a large pot, place the chicken breasts. Add the quartered onion, celery pieces, and carrot pieces. Sprinkle in the salt and pepper.
  • Add Water: Pour enough water into the pot to cover the chicken and vegetables by about 1 inch.
  • Cook the Chicken: Bring the water to a gentle boil over medium-high heat. Reduce the heat to low and let it simmer uncovered. Cook until the chicken is tender and can easily be shredded with a fork, about 20-30 minutes depending on the thickness of the chicken breasts.
  • Drain and Shred: Carefully remove the chicken from the pot and let it cool slightly. Strain and reserve the broth for another use. Discard the cooked vegetables. Once the chicken is cool enough to handle, shred it with two forks or your hands.
  • Save the Broth: Let the reserved broth cool completely, then transfer it to freezer-safe containers. Freeze for soups, stews, or other recipes later.

For the Chicken Salad:

  1. Mix the Salad: In a large mixing bowl, combine all the ingredients. Stir together until evenly coated. Adjust the mayonnaise and seasoning to taste if needed.
  2. Chill: Cover and refrigerate the chicken salad for at least 1 hour to allow the flavors to meld.
  3. Serve: Serve chilled as a sandwich on your favorite bread, scooped with chips, or on a bed of fresh lettuce.

Notes

  • This recipe makes a large batch, ideal for meal prep, parties, or outdoor outings.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://whiteriverkitchen.com/angies-signature-chicken-salad/