Light Chicken Salad – What's Your Go-To Recipe?

So recently I wanted to create a really great light chicken salad. I know Edwin and I mention the grocery store in our hometown all the time, Ukrop’s, but they really do have great light chicken salad. Sadly the store bought chicken salad I tried at Harris Teeter in Northern Virginia was, well, gross!


This is not the spectacular replica I was hoping for, but it’s a start. I read some forums where others have tried to recreate it, and it seems that the only ingredients used are chicken, celery and mayonnaise. Since it’s labeled “light” chicken salad in the store, I assume that means a low fat mayo is used. I used fat free Miracle Whip in place of mayo, and it didn’t knock my socks off.


I’d really love some help on this recipe if any of you have suggestions or recommendations! I know it’s easy to go wild with chicken salad recipes (adding nuts, cranberries, etc.), but I’d really just like something very basic. What do you think?

chicken salad

Light Chicken Salad

1 lb. boneless, skinless chicken breast
2 stalks celery, diced
1/2 to 1 cup of fat free Miracle Whip
1 baguette
paprika, salt, black pepper and cayenne to taste

Preheat oven to 400F and bake chicken (seasoned with spices above) for 20 minutes. Cut celery while chicken is cooling.

When chicken is cool, use a fork to shred. Combine shredded chicken, diced celery and Miracle with in a large bowl. Add additional spices as desired. Mix well, cover tightly, and chill until serving. Slice baguette while waiting.

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One Response to “Light Chicken Salad – What's Your Go-To Recipe?”

  1. Laurian Vega says:

    I think the trick here is going to be making your own mayonnaise. I would be really interested in getting a fresh mayo recipe.