The Best Chicken Salad Recipe


  • 3-4 Chicken Breasts
  • 2 C Chicken Broth
  • 3 C Water
  • 1 Green Onion
  • 4 TBSP Mayo
  • 3 TBSP Black Pepper
  • Salt to taste


  1. In a large pot place the chicken broth, water and chicken breasts, cook.
  2. In a food processor (or you can totally chop) chop up the green onion and place in a large bowl.
  3. Once the chicken has boiled completely, remove and let drain. You want to reserve the water/chicken broth mixture so keep it on the stove!
  4. Cut the chicken breasts in half and place in the food processor and shred. Place in bowl with green onions.
  5. In the large bowl pour in mayo and mix with the chicken. Now the chicken salad will be a little dry. This is the time to scoop a TBSP at a time of the water mixture. This helps the chicken not be so dry 😉 I typically do 5-7 TBSP’s of water, but you may need more or less depending on how big the chicken breasts are.
  6. Mix in salt and pepper, chill and serve. There is A LOT of pepper in the crack chicken salad. If you don’t want so much pepper add less.

This article and recipe adapted from this site

The Best Chicken Salad Recipe
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