Makes 4 – 6 servings

Approximate Cost:  $7.00 total ($1.20 – $1.75 per serving)

This chicken salad is easy to make and is easy to modify to your liking.  This is a basic recipe that can be turned into turkey or tuna salad with a few minor changes.


  • 1 10 oz. can chicken meat, drained
  • 2 Tbsps. sweet relish
  • ½ tsp. ground mustard (this is a dry powder found in the spices dept. in the store)
  • ½ tsp. poultry seasoning (this is a blend of several spices also found in the spices dept.)
  • 2 Tbsps. English walnuts, chopped (or toasted pecans, chopped or sliced almonds) – optional*
  • 2 Tbsps. dried sweet cranberries – also known as “craisins” (or red seedless grapes, cut in half) – optional*
  • 1 small stalk of celery, chopped – optional*
  • 1 hard-boiled egg, peeled and chopped – optional*
  • ¼ – ½ cup mayonnaise (or Miracle Whip – salad dressing) **


  1. Dump the chicken out of the can into a mixing bowl. Then using a fork, break the chunks of chicken into small pieces of chicken.
  2. Combine all the other ingredients in the mixing bowl with the chicken. Mix well.
  3. *You can increase, decrease, or leave out any of the “optional” ingredients.
  4. **Start with the smaller amount of mayonnaise; add more as needed to make the mixture smooth but not too wet.
  5. For best taste, cover and refrigerate the chicken salad for a couple of hours to allow the flavors time to blend.
  6. This easy chicken salad is good for sandwiches or to serve as a salad.
  7. For sandwiches, spread up to ½ cup of the salad between two slices of bread. Add lettuce and sliced tomato if desired.
  8. To serve as a salad, scoop about ½ cup of the salad onto a bed of lettuce and serve along with your favorite crackers.

By Evelyn Gutknecht MIS/Consortium