This ultra-creamy chicken salad lives up to its name with a rich, tangy flavor and a perfectly smooth, spreadable texture.
What sets it apart is the clever combination of classic creamy dressing and coleslaw dressing, creating a balanced taste that’s both slightly sweet and pleasantly savory.
It’s the kind of recipe that quickly becomes a staple once you try it.
Everything comes together effortlessly in a food processor, making prep incredibly fast while ensuring every bite is evenly blended and full of flavor.
Whether you’re spreading it on sandwiches, stuffing it into wraps, or serving it with crackers, this chicken salad is simple, satisfying, and consistently delicious.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Yield: About 2 cups
Ingredients
- 2 boneless, skinless chicken breast halves, cooked
- 1/4 cup creamy salad dressing (such as Miracle Whip)
- 4 tablespoons coleslaw dressing
- 1 stalk celery, chopped
- 1/4 onion, chopped
- Salt and black pepper, to taste
Directions
- Add the cooked chicken, creamy salad dressing, coleslaw dressing, celery, and onion to a food processor.
- Pulse until the mixture reaches your desired consistency—smooth and spreadable or slightly chunky.
- Season with salt and black pepper to taste, then pulse briefly to combine.
- Serve immediately or refrigerate until ready to use.
Chefs Notes
- For extra flavor, try adding a squeeze of fresh lemon juice or a pinch of garlic powder.
- If you prefer more texture, pulse less or mix in some finely diced chicken after processing.
- This chicken salad is perfect for sandwiches, lettuce wraps, or as a dip with crackers.
- Chill for 30–60 minutes before serving for even better flavor.