The Perfect Chicken Salad


I've been making chicken salad forever and it's always been okay. But who wants an "okay" chicken salad? Not me. So I sat out on a (three year) mission to perfect my chicken salad recipe. And it's just too good not to share.

Not all chicken salads are created equal. And not everyone loves the same texture in their chicken salad. Before you try this one, there are a few things you need to know about me and chicken salad.

1. I don't like mayonnaise. There's a story that involves an amusement park and I'm going to spare you the details, Internet, but you will not find mayonnaise in nary a salad that I make.

2. I am very texture sensitive when it comes to food. And I believe chicken salad should have the texture of, well, some semblance of chicken. It should not be runny. It just should not.

3. Chicken salad should not crunch. I'm looking at all you folks who think grapes and walnuts/pecans have a place in chicken salad. Grapes, walnuts, and pecans are all delicious and have their own special little place in food, but my chicken salad is not one of those places.

3a. I'm not even going to address celery. If you put celery in your chicken salad, don't tell me. There's no justification for this; there just isn't.

If you're still hanging in there and nodding your head in agreement at all three of the points above, without further ado, here is the perfect chicken salad.


You'll Need: 1.5ish lbs of shredded chicken (I boiled boneless, skinless breasts + shredded when cool)

8oz cream cheese, softened

2-3 Tbsp Miracle Whip

2ish Tbsp sour cream

Boiled Eggs, diced (I started with one, but ended up using 3 small ones)

Pepper, to taste


1. Mix shredded chicken and cream cheese by hand (it gets messy, but trust me when I say this is the only way to do it - using a spoon gets you no where fast)

2. Add Miracle Whip and mix (breathe a sigh of relief, as you can easily use a wooden spoon from this point forward)

3. (For some reason, I took a picture of the egg before dicing, but not after. But this is where the diced boiled egg comes into play.) Add it into the chicken mixture.

4. Add pepper, mixing well.

5. Add sour cream (I also added a little more pepper here) and mix.

Chill and enjoy!

I wouldn't recommend dumping all of the ingredients in and mixing at the same time. There's just something about the way it blends together when you do it a little at a time. Trust me, you guys. You won't be sorry.