Chicken Salad

Serve this chicken salad on a croissant, over a mixed green salad or with your favorite crackers or try our homemade crackers.

Chicken Salad

Our go-to recipe for the classic chicken salad sandwich.


  • 12.5 oz canned chicken
  • 1/3 c dried cranberries or craisens
  • 1/4 c almonds slilvered
  • ½ c Mayonnaise
  • 2 celery stalks small dice
  • 2 scallions small dice
  • ½ tsp paprika Spanish w/a little heat if you desire
  • 1/2 tsp salt – or to taste *see instructions and note
  • 1/4 tsp black pepper


  1. Drain chicken and loosen chunks into a medium bowl.
  2. Add cranberries, almonds, yogurt, mayonnaise, celery, scallions, paprika, salt and pepper.
  3. Mix until combined. Taste and adjust salt to taste
  4. Refrigerate until ready to serve. At least one hour, overnight allows flavors to meld.

Recipe Notes

Easily doubled or more for large groups. I tend to go a little easy on yogurt and mayonnaise when multiplying as can get too wet. Also, go easy on multiplying salt and add to taste.

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