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A bowl of chicken salad on top of spinach. A blue striped cloth is in the background.

Chicken Salad


  • 25 ounces canned chicken breast
  • 1 cup grapes
  • 1 cup celery about 2 ribs
  • 3 tbsp mayo
  • ¼ tsp celery salt
  • tsp black pepper
  • 2 tbsp chopped pecans optional


  1. Drain canned chicken well.

  2. In a large bowl, break up the chicken with a fork.

  3. Halve the grapes, (or quarter, if they are large), and add them to the chicken.

  4. Dice the celery and add it to the bowl.

  5. Add mayo, celery salt, and black pepper, (and pecans, if desired).

  6. Mix thoroughly.

  7. Store in an airtight container.