Chicken Salad Recipe That’s Pretty Easy to Make

Chicken salad recipes are good year-round. The boiling part might not be your thing in the summer, but it won’t heat up the kitchen too much. You’ll mostly be simmering the ingredients, anyway. It’s great if you want a meal with lots of protein and b vitamins that’s also a little lighter.

Let’s take a look at what you’ll need to make this.

Click here for the notecard version of the recipe

Chicken Salad Recipe: Cookware and Ingredients

TypeNameWhere to Buy
CookwareMixing spoonAmazon
CookwareBig potAmazon
CookwareCutting boardAmazon
CookwareSmall kitchen knifeAmazon
CookwareBig bowlAmazon
CookwareMeasuring spoonsAmazon
CookwareMeasuring cups (for solids)Amazon
CookwarePaper towelsAmazon
CookwarePyrex measuring cup for liquidsAmazon
Ingredient4 skinless chicken breastsStore
Ingredient3 stalks of celeryStore
Ingredient1/4 cup of peppercornsStore
Ingredient3-4 bay leavesStore
Ingredient1 teaspoon saltStore
Ingredient1 cup mayoStore
Ingredient1 cup mango chutneyStore
IngredientSalt and pepper to tasteStore

Let’s get into this chicken salad recipe with the first step of finding a big pot. You’ll need that to boil a lot of the ingredients together. Ideally, it’ll have a lid, too.

big pot

Next, grab your chicken


Once you have your chicken, wash it under cold water.

chicken being washed

Pat each breast dry with a paper towel.

chicken breast for chicken salad recipe

Once you’ve done that with each breast, throw it into the pot. Speaking of that, make sure you grab a Pyrex measuring cup and fill the pot up with about 1.5 quarts of water.

Filling the measuring cup

Pyrex measuring cup that we'll be using in the chicken salad recipe

Dump one quart into the big pot and then get another half quart in there.

filling up a measuring cup with water

Pour that one into the pot, too. This is about what it should look like when all the chicken breasts have been washed and put into the pot:

chicken breasts in a pot

Next, grab your celery for this chicken salad recipe


You’ll be chopping it and then washing for this chicken salad recipe.

celery on cutting board for chicken salad recipe

Grab a cutting board and a kitchen knife for this part. First, cut the base of the celery off.

Then, go for the top leafy parts for this chicken salad recipe.

cutting celery

After that, wash the stalks before cutting them up anymore.

washing celery for chicken salad recipe

Probably wouldn’t hurt to wash the cutting board, too. This part might not be all that necessary, but the celery that I used looked kind of dirty.

washing cutting board

Next, chop up the celery into little pieces on the cutting board.

cutting celery

They need to be really finely chopped up, but nice little chunks will work because there are just being used for the broth.

putting celery into the pot for chicken salad recipe

Next, get your bay leaves for the chicken salad recipe.

bay leaves for chicken salad recipe

Grab a few of them. You’ll need between 2-4 for this. For whatever reason, the ones I got where in a container with a lid like this one:

That didn’t really make any sense but whatever, I’ll allow it. Throw those bay leaves into the pot.

putting bay leaves into chicken salad recipe

After the bay leaves, get your 1/4 cup measuring cup out.

1/4 cup measuring cup

Peppercorn time. Grab your peppercorn container. I bout some at Cub, they really let you know it’s their brand, too.

peppercorns for chicken salad recipe

Measure out 1/4 cup of that since you’ll need it for the broth.

peppercorns for chicken salad recipe

Dump the quarter cup of peppercorns into the big pot.

chicken salad recipe

Next, get your 1 teaspoon measuring spoon.

1 tsp for chicken salad recipe

Then, get your salt and measure out one teaspoon of that.


Dump that in there.

chicken salad mixture

The chicken salad recipe’s really coming together now.

turn up the heat

Turn up your heat to get the water boiling for this chicken salad recipe.

mixing chicken salad recipe ingredients

Mixing everything around is probably optional at this point in the chicken salad recipe, but it also can’t hurt.

boiling pot

Throw a lid on to speed up the boiling process. Once it’s boiling, take the top off and stir it around a little more.

Turn the heat on the stove down to low so it simmers since we’ll be cooking this pretty slowly. Other chicken salad recipes might skip this part, but it really adds to the flavor. Once the heat’s down, cover the pot again.

Set a timer for one hour to let it simmer.

stove timer

During that time, you can periodically stir the mixture for the chicken salad recipe. Feels more like chicken soup at this point.

chicken salad recipe boiling the breasts

Once it’s done, the pot should look something like the image above. Make sure that your chicken breasts are at least 160 degrees F.

temp on chicken in chicken salad recipe

I probably didn’t need to cook mine that long since they were kind of overdone at 200 degrees F. Either way, put your chicken on the cutting board.

cutting chicken

Try your best to chop it up into cubes for this chicken salad recipe.

chicken for chicken salad recipe

As you can see, I did a terrible job cutting mine up and it ended up being all shredded. After that, throw the chicken into a medium-large mixing bowl.

After that, get your Mayo. Just a side note, if you bought yours on a shelf and it wasn’t being refrigerated – that’s fine. After you open it, though, put any that you don’t use with this recipe back in the fridge right away.


Grab the one cup measuring cup.

measuring cup

Measure out one cup of Mayo. Then, dump that into the mix with the chicken.

It probably wouldn’t hurt to mix that around for this chicken salad recipe before putting anything else in there. Then, grab your mango chutney.

Mango chutney for chicken salad recipe

If you have a little container like the one that I got, just pour all of it into the mixing bowl. If you have a lot of it, measuring out about one cup of it. Dump that in with the chicken salad recipe mixture.

Mix that around really well with a spoon.

mixing ingredients for chicken salad recipe
Looks pretty mushy. Once that’s mixed really well together, get the rest of your celery. Unless you have a ton of that left, then just grab a few ribs.

Wash it and chop that up just like you did before. Once that’s done, toss it into the mixing bowl and stir everything together. You may want to dry it with a paper towel, too.

chicken salad recipe ingredients

That’s pretty much it! You can also chop the celery to be finer and consider adding other things like cranberries to this. Serve it on various breads like buns or in rolls.

Notecard version of this chicken salad recipe

Chicken Salad Recipe That's Pretty Easy to Make

Recipe by BobCourse: LunchCuisine: AmericanDifficulty: Medium
Prep time


Cooking time






  • 4 skinless chicken breasts

  • 3 stalks of celery

  • 1/4 cup of peppercorns

  • 3-4 bay leaves

  • 1 teaspoon salt

  • 1 cup mayo

  • 1 cup mango chutney

  • Salt and pepper (to taste)


  • Wash and add the chicken breasts to a large pot. Fill pot with water just so the chicken’s covered.
  • Add bay leaves, chopped up ribs of celery, a teaspoon of salt, and 1/4 cup of peppercorns to the pot. Bring to a boil and stir.
  • Reduce heat to a simmer, cover, and set a timer for one hour.
  • Once the time’s up, make sure the chicken breasts are at least 165 degrees F and then chop them up into chunks.
  • Put the chicken into a medium or large bowl, add one cup of mango chutney and one cup of mayo. Mix well. Add other ingredients like celery or cranberries as desired.

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