Over the Top Chicken Salad

You might think of Chicken Salad as one of those common everyday favorites for lunch boxes or the unappealing sandwiches found in 7/11 refrigerator racks, served on sliced bread.

This is a stepped-up variation of Chicken Salad that is good enough to serve as a Sunday Dinner.  It is also casual enough to take to the tailgate party and is very easy to prepare.

Chicken Salad Ingredients

  • 2 Chicken Breast (Boneless –  Skinless)
  • 3 Hard Boiled Eggs
  • 1 Cup Chopped Celery
  • 1/3 Cup Dill pickle  Relish
  • 1/2 Cup Mayonnaise
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Cajun Seasoning

Other Ingredients

  • 2 Loaves of French Bread
  • 4 Small Tomatoes
  • 2 Avocados
  • 1 Cup Sliced Black Olives


  1. The chicken can be cooked in a variety of ways. I prefer to grill the chicken, but you may boil it or simply cook it in a covered skillet on low heat until done.
  2. Hard Boil Eggs –  Place eggs in saucepan.  Bring to a boil & cover.  Tun to low, cover and cook for 15 minutes.  Rinse immediately in cold water & remove shells.
  3. Place chicken and eggs in a food processor and chop quickly to a rough chop stage.
  4. Mix all Chicken Salad Ingredients in a mixing bowl.
  5. Spread a liberal layer on sliced French Bread and top with olives, tomatoes and avocado.


You may substitute turkey for the chicken, yes leftover turkey will do just fine.

Serves 8 Adults and a houseload of kids.

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