Mom's Chicken Salad
Prep time
Cook time
Total time
My Mom's Chicken Salad is the best! It's full of tender chicken, creamy with a lighter texture and the celery and sliced almonds gives it a delicious crunch!
Recipe type: Chicken Salad
Cuisine: American
Serves: 4-6
  • 4 cups chicken breast, cooked and cubed
  • ½ teaspoon salt, or to taste
  • ¼ - ⅓ cup chicken broth
  • 1 cup celery, chopped
  • ⅔ cup light mayonnaise
  • 1-2 teaspoons lemon juice
  • ½ teaspoon onion powder
  • ¼ - ½ cup toasted sliced almonds
  1. Place the chicken breasts and salt in a pan, cover with water and bring to a boil. Reduce heat to a simmer and cook until chicken is tender. Reserve ¼ - ⅓ cup of the chicken broth. Cool and cube chicken.
  2. Add the remaining ingredients to the cooled chicken, except for the sliced almonds. Stir to combine and add additional salt, if desired. Cover and chill in refrigerator 1-2 hours, or until ready to serve.
  3. Before serving, sprinkle with the toasted sliced almonds (see note below for toasting almonds) and serve on croissants or fresh rolls.
To toast sliced almonds: Place sliced almonds in a pan over medium-high heat, stir constantly until toasted. Cool and sprinkle on top of the chicken salad.
Recipe by My Sweet Mission at