This ultra-creamy chicken salad is the kind of recipe that quickly becomes a staple in your kitchen.
It’s rich, flavorful, and incredibly easy to prepare, making it perfect for quick lunches, sandwiches, or even as a dip with crackers.
What makes this version stand out is its smooth, spreadable texture—every bite is packed with perfectly blended ingredients that create a balanced, savory flavor.
The secret lies in the combination of two dressings that bring both tang and creaminess, along with a quick spin in the food processor that transforms simple ingredients into a cohesive, delicious mixture.
Whether you’re prepping for a busy week or need a last-minute dish, this chicken salad delivers big flavor with minimal effort.
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 chill in the refrigerator for enhanced flavor before serving.
Chefs Notes
- For best flavor, use freshly cooked or rotisserie chicken that’s fully cooled before blending.
- If you prefer more texture, pulse lightly instead of fully puréeing.
- This chicken salad works great as a sandwich filling, on toast, or as a dip with crackers and veggies.
- Add-ins like grapes, nuts, or a squeeze of lemon juice can elevate the flavor even more.