JuJu’s Chicken Salad

My family loves this chicken salad! I love it too. Not only because of it’s tastiness, but because it is the perfect prep dish for Sabbath. Easy to make ahead of time (before sundown), or even in a pinch the day of (if you have hard boiled egg on hand). This spread can be made into a sandwich, added to a bed of lettuce, or enjoyed with your favorite cracker or dipper. Enjoy!


  • 4 – 12.5 ounce cans of cooked chicken

  • 3 – 4 stalks of celery, diced fine

  • 1/2 red bell pepper, diced fine

  • 1/2 red onion, diced fine

  • 3 boiled eggs, diced

  • 6 ounces of sweet salad cubes (half of a 12 oz jar)

  • 4 tablespoons of mayo

  • 2 tablespoons whole grain mustard

  • 1 tablespoon yellow mustard

  • 1 teaspoon celery seeds

  • 1 tablespoon white vinegar

  • Juice of 1 lemon

  • 1 – 2 tablespoons of Badia Complete seasoning


  • Open cans of chicken and drain. Add chicken to a strainer and rinse.
  • Add rinsed and drained chicken to a medium mixing bowl.
  • Add all vegetables to the bowl and fold into the chicken.
  • Add sweet salad cubes and celery seeds and mix.
  • Add mayo and both types of mustard and mix until combined.
  • Add vinegar and lemon juice and stir into mixture.
  • Add your boiled eggs by gently folding them in so they don’t become too mashed.
  • Dust the top with Badia Complete seasoning and stir into mixture.
  • Refrigerate for at least an hour and serve!

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