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My Best Chicken Salad Recipe

I have developed this recipe over the years since trying my first really good chicken salad at a Bible study. The elderly woman who was hosting made a fabulous chicken salad for us all that included celery, grapes, and some type of nuts (I think it was almonds).
Prep Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Author: Savory With Soul


  • 2 (10-ounce) cans chicken, drained (or about 2 cups cooked, shredded
  • 1 cup mayonnaise
  • 1 cup cashew pieces, roasted and unsalted
  • 24 red seedless grapes, halved
  • 1 cup celery (including leafy interior), finely chopped
  • 1/4 tsp salt, more to taste
  • 1/4 tsp ground black pepper, more to taste
  • 1/4 cup fresh parsley, finely chopped
  • 1 Tbsp lemon juice (or juice of one lemon)
  • 1/2 tsp dry oregano
  • 1/2 tsp dry thyme


  • Add chicken to large bowl and break up the pieces until they look shredded.
  • Add all the rest of the ingredients and blend gently until incorporated.
  • Serve over lettuce or bread or enjoy alone (my favorite way!)  Makes about 6 cups.  Will keep in the fridge up to 5 days.