Easy & Delicious Creamy Chicken Salad for Quick Meals
When it comes to Southern comfort food, nothing hits the spot quite like a hearty, creamy chicken salad sandwich. Whether you’re packing a picnic, preparing a quick lunch, or whipping up something for a gathering.
This classic recipe combines rich flavors with a satisfying texture that leaves everyone wanting more.
At the heart of this dish are simple, familiar ingredients that bring a homestyle comfort to every bite. My Creamy Chicken Salad recipe starts with a base of six perfectly boiled eggs, adding both richness and texture.
I like to incorporate two large kosher dill pickles for that extra tangy crunch. For the chicken, you can either use leftover shredded chicken or a large can of chunk white chicken, which makes the recipe not only delicious but incredibly convenient.
Ingredients You Will Need:
- large eggs, boiled and chopped
- large kosher dill pickles, diced
- chunk white chicken (or leftover shredded chicken)
- Salt and pepper to taste
- real mayonnaise
- Miracle Whip
- yellow mustard
Creamy Chicken Salad Recipe: Quick, Tasty, and Irresistible
This Creamy Chicken Salad is not only easy to make but also a crowd-pleaser. The combination of eggs, dill pickles, and the creamy dressing provides a nostalgic, comforting taste that many of us grew up with.
It’s ideal for making sandwiches, but it also works wonderfully as a dip for crackers or veggies.
This dish is a must for your next family gathering or weekday lunch, and it brings together the best flavors of Southern cooking with a modern twist. Simple, flavorful, and satisfying—this is chicken salad done right.
So, next time you’re in the mood for a Southern classic, whip up this Creamy Chicken Salad and enjoy the comforting taste of home.
Happy cooking, y’all!
Simple and Creamy Chicken Salad for Sandwiches
Equipment
- 1 pot for boiling the eggs
- 1 medium size bowl and lid for mixing and storing
Ingredients
- 1 large can of chunked chicken or leftover shredded chicken
- 3/4 cup real mayonnaise
- 3/4 cup miracle whip
- 2 tablespoons yellow mustard
- 6 large diced eggs
- 2 large kosher dill pickles, diced
- Salt and black pepper to taste
- optional: chopped celery, onion, apples, cheese cubes, or peppers
Instructions
- Prepare the eggs: Start by boiling six large eggs. Once boiled, cool, peel, and chop them into bite-sized pieces. The eggs add a creamy richness that forms the foundation of this salad.
- Dice the pickles: Dice two large kosher dill pickles to add a delightful tangy crunch to your chicken salad.
- Chicken time: Drain and flake the canned chunk white chicken or shred your leftover chicken. Mix it into the eggs and pickles.
- Creamy dressing: In a separate bowl, combine mayonnaise, Miracle Whip, and mustard. This combination creates the perfect balance of creamy, tangy, and slightly sweet flavors. Season with salt and pepper to taste.
- Mix it all together: Pour the dressing over the chicken mixture and stir until everything is well-coated and creamy.
- Chill and serve: For the best flavor, let the chicken salad chill in the fridge for at least 30 minutes before serving. Once chilled, scoop it onto your favorite bread, crackers, croissants, or serve it on lettuce wraps for a lighter option.
