Creamy Chicken Salad

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


The eggs add moisture to this recipe and allow you to control the amount of mayonnaise to create that “old-fashioned” picnic flavor, creamy and rich.



  • 1 quart water
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon coarse salt
  • 1 bay leaf
  • 4 stalks celery, cut into 3/4-inch dice
  • 1 1/2 cup mayonnaise, or less if desired
  • 1 teaspoon celery salt
  • 3 hard-boiled large eggs
  • coarse salt and freshly ground black pepper


Step 1

  • Place a large skillet with a tight-fitting lid over medium-high heat and add the water, chicken breasts, oil, peppercorns, salt, and bay leaf.

Step 2

  • Bring to a simmer, then immediately remove the skillet from the heat.

Step 3

  • Cover and let stand until the chicken is tender, about 12 minutes.

Step 4

  • Transfer the chicken breasts to a plate and let cool.

Step 5

  • Place the celery in a large bowl. Shred the cooled chicken with your fingers or with a fork and add to the celery in the bowl.

Step 6

  • Add the mayonnaise, celery salt, and salt and pepper to taste and toss until evenly coated.

Step 7

  • Crush the hard-boiled eggs with your hands and fold into the salad. Chill the salad and serve in a large bowl.