My go to salad for a large summer event is Martha Stewart’s Chicken Salad. I’ve made this a lot for catering jobs and have tweaked it a bit here and there, but it’s still Martha’s recipe at heart.
I made it for a Breast Cancer Fundraiser a few months ago and got asked for the recipe about 10 times. There were 50 people at the fundraiser and I had about a cup left. I served it as an appetizer with several other appetizers and soup, so it went pretty far. Leftovers are never a problem, I just have it for lunch for the next few days.
PrintChicken Salad for a Crowd
Ingredients
- 8 chicken breasts, skin on
- 2 onions
- Couple sprigs of fresh parsley and thyme
- 2 T fresh tarragon
- 1/2 c sour cream
- 1/2 c mayo
- 2 cups celery, finely chopped
- 1 1/2 cups of pecans
- Salt and pepper
Instructions
- Salt and pepper the chicken breasts and roast for about 30 minutes in a 375 degree oven or until no pink meat remains
- Let cool and then remove the skin and cut the chicken into cubes
- Add herbs, celery, onions and pecans
- Mix mayo and sour cream and pour over the top
- Add salt and pepper to taste
- Mix well and make into sandwiches or appetizers on toasted bread rounds
I typically serve this on toasted pumpernickel rounds and it makes A LOT of them. How much this makes depends entirely on the size of the chicken breast, so if you need more dressing, just add equal amounts of sour cream and mayo.
The pecans are such a delicious touch! I make something similar but not with pecans and I think I’ll add those next time as they’d add such a nice texture 😀
Hi Lorraine,
The pecans do add a nice texture.
xxoo,
RMW
oh yum. This would make a great lunch time meal for during the working week 🙂
Tandy,
It would make a great lunch. It’s making me hungry just thinking about it.
xxoo,
RMW
That sounds delicious. It’s been a while since I made a chicken salad and you’ve got me thinking it might be time. This woild be great woth am the company I’ve had and am ha ing through the house this summer. I li r anything I can make ahead!
Pondside!
So happy to see you here! Hope all is well with you.
xxoo,
RMW
Just perfect idea to have it for lunch and leftovers at the office next day ! Thank you so much !
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If I wanted to add apples and grapes, what portion would you add to this recipe?
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Hi Ashley,
If I were going to add apples and grapes, I think I’d cut the celery to 1 cup and then add 1/2 cup each apples and grapes. I’d dice them quite small and add with the celery. Let me know if you try it! That sounds like a great addition!
XXOO,
RMW
Looks great! I need to make for 70 women, served on a bed of lettuce. Suggestions on how many times the recipe above? Thank you
Hi Julie,
This makes A LOT of chicken salad. I bet if you double it you’ll have enough.
Let me know how it turns out!
RMW
Can this be made well in advance and frozen then thawed for the get together?
I have offered to make chicken salad for a celebration of life for a long time family friend but I have to travel to get there and would not have a chance to make it once I arrived….
Thank you!
Hi Dina,
I’m sorry about the loss of your friend.
I’ve never tried freezing chicken salad, because I don’t think mayo freezes well. Maybe roast the chicken and freeze it, cut up the other vegetables and then mix it all together with the mayo and sour cream when you arrive? I’m still not sure that will work! Chicken Salad is usually best right when it’s made. I’ve made my Asparagus/Brie Pasta in advance by cooking all of the components except the brie cheese, packaging it all separately and then combining and heating it when I arrived at the event and it came out great. I don’t know if that’s an option for you, but that recipe is on this site.
Good luck,
RMW
Makes sense! Thank you!
What do you do with the onion? It is in the ingredients but not in the directions.
That’s for pointing that out! It just gets added in with the rest of the vegetables. I’ll amend the recipe to show that.
I’m lactose intolerant but I can eat plain yogurt. Would that work in place of sour cream? I would love to take this to a family gathering and be able to enjoy it myself!
Hi Beth,
I bet the yogurt would work just fine. Let me know if you try it!
RMW
How many servings does this make? If I am using boneless skinless breasts, how many should I be using? I need to feed a crowd of about 25 for my son’s first birthday. Thanks!
This makes a lot of chicken salad! I think I would still use 8 boneless skinless breasts and maybe just poach them instead of roasting them. I would think this would be enough for 25 sandwiches.
Making for our daughters Bridal shower. I have added dill and paprika.
There are 100 not sure I understand the sour cream. S just all
Mayo. What does that do taste wise?
I think the sour cream gives it a little more tartness and a really nice texture, but the mayo will probably work just fine. Let me know how it turns out?
RMW
This sounds great and just what I need. Would this make enough for 35/40 people?
Hi Michele,
I served it to 50 people as an appetizer with other menu items. If it’s your main dish, served as a salad or sandwiches, I might make a little more?
XXOO,
RMW
If I make the croissants the night before the event we are having in the a.m., should I not add the pecans? I love the idea of the pecans, but I am afraid they might get a little soft. Your thoughts.
Hi Nancy,
I think you’re right. Adding the pecans in the morning is probably the way to go. Let me know how it turns out?
Thanks,
Barb
I am making chicken salad for 70 seniors lady’s and most of them can’t eat nuts what would be a good choice to subuitite i will be puttting this on a bed of lettuce and also serving a petite crossiant on the side with a bunch of small grapes and pickle on the same plate.
I also was wondering about some cube cheese on the plate this is for a Tea
Hi Lillian,
Sorry, I am just seeing this!
I think I might try water chestnuts for a little crunch in the salad in the place of the nuts. I think the cubed cheese would be a lovely addition, along with the grapes, pickle and croissant.
Thanks,
Barbara
Hi- this might be a silly question, but are the onions raw or do you sauté them? And would green onions work? I’m making it for a fall luncheon. Thank you!
Hi Michelle,
I apologize, I just saw this! The onions are raw and I would think green onions work work just fine.
Barb