Chicken Salad

Makes 6 servings, ½ cup per serving

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  • 2½ cups cooked chicken or canned chicken breast in water
  • 2 hard-boiled eggs
  • 1 stalk celery
  • ½ cup low-fat mayonnaise
  • 1 tablespoon mustard
  • 2 tablespoons sweet pickle relish
  • ¼ teaspoon black pepper


  1. Wash your hands well with soap and hot water.
  2. Chop up cooked chicken or drain and break up canned chicken and add to bowl.
  3. Peel and chop hard-boiled eggs and add to bowl.
  4. Wash celery stalk and lay it on a cutting board. Cut off both ends and cut into 4 – 6 strips lengthwise, depending on width. Cut across the ends until all pieces are chopped. Add to bowl.
  5. Add mayonnaise, mustard, pickle relish, and pepper to bowl and mix. Refrigerate until ready to serve.
  6. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.