Suzy’s Chicken Salad Recipe

Introducing… my Mom- Suzy’s official chicken salad recipe! This is one of my most favorite meals & I love making a big batch to snack on throughout the week. I swear it gets better every time I make it! If you’re feeling extra ambitious, I’ve also attached the recipe for Chicken Salad Puffs a delicious egg pastry you can slice and fill with chicken salad for an extra special treat!


  • 3 medium chicken breasts
  • onion
  • celery stalks
  • red grapes
  • pecans 1/2-3/4c
  • Helmann’s Mayo 1 c


  • Bake 3 chicken breasts with skin + 3 celery stalks + sliced onion
  • Wrap contents in aluminum foil & bake at 350 degrees for 2-2 1/2 hours
  • Using a food processor, chop up: chicken, celery & grapes
  • Squeeze out the excess fluids of the celery & grapes
  • Toast 1/2-3/4 cup of pecans & add to salad mix
  • Mix in 1 cup of Helmann’s Mayo
  • Add salt & pepper to taste, mix together & refrigerate

Chicken Salad Puffs:

  • 1 cup Water
  • 1/2 Crisco
  • 1 cup All Purpose Flour, sifted
  • 1 tsp salt
  • 4 eggs

Preheat oven to 350 degrees, put water & Crisco in a saucepan, bring to boil. Add flour & salt all at one time. Stir until smooth & remove from heat. Add eggs one at a time, blend well. Grease cookie sheet, drop by 1/2 teaspoons onto cookie sheet. Bake for 30 minutes. Let cool & stuff with chicken salad!


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