Brenda Gantt’s Chicken Salad Recipe

Chicken salad has a way of bringing people together at family tables, church gatherings, and summer picnics. Everyone seems to have their own version, but some recipes just feel special. Brenda Gantt’s Chicken Salad Recipe is one of those – simple and filled with comfort.

I love chicken salad and have tried many recipes over the years. My favorite comes from watching Brenda Gantt make this amazing dish.

She shared her way of cooking on social media, and it touched my heart. Her recipe has tender chicken, creamy dressing, and the right amount of crunch from fresh celery.

Last week, my nephew called and asked me to make chicken salad for his late-night snack. Just like Brenda does for her grandson, I wanted to make something special.

That moment reminded me why Brenda Gantt’s chicken salad recipe means so much to families everywhere.

You can make this classic version exactly as shown, or use it to create your own perfect chicken salad.

Why You’ll Love This Brenda Gantt’s Chicken Salad Recipe

There are plenty of chicken salad recipes out there, but Brenda Gantt’s Chicken Salad Recipe feels special. It’s simple, comforting, and full of flavor without being complicated.

1. Simple to Make – The steps are easy enough for beginners, yet the end result tastes like something from a country kitchen.
2. Fresh and Crunchy – With crisp celery and the option of adding apples or grapes, every bite has a nice texture.
3. Perfect Anytime – This chicken salad works for lunch, dinner, or even a quick snack. It’s light yet filling.
4. Make-Ahead Friendly – You can prepare it ahead of time, and it tastes even better after sitting in the fridge for a few hours.

Brenda Gantt’s Chicken Salad Ingredients

• Chicken breast (2 large, cooked and chopped): Use skinless, boneless chicken breasts. Boil until tender, but not too long, so the meat stays juicy. Rotisserie chicken works as a substitute, but fresh-cooked chicken gives the best flavor.
• Celery (about 4–5 ribs, finely diced): Brings crunch and a fresh bite to the salad. Bell peppers work as a substitute, but celery gives the traditional taste most people expect.
• Apple (1 Gala apple, finely chopped): Adds sweetness and crisp texture. Gala apples are best, but Honeycrisp or Fuji also work. Avoid Red Delicious because the skin is tough.
• Mayonnaise (about ¾ cup, adjust to taste): Provides the creamy base that holds everything together. Greek yogurt can replace some or all of the mayo for a lighter version.
• Salt and pepper (to taste): Simple seasonings that balance the salad. Start small, then add more if needed.
• Optional add-ins: Grapes, pecans, cranberries, or boiled eggs can be mixed in for extra flavor and texture.

Essential Kitchen Equipment

1. Cutting board – For chopping chicken, celery, and apple.
2. Sharp knife – Makes dicing easier and safer.
3. Mixing bowl – A medium or large bowl to hold and mix the salad.
4. Measuring cups/spoons – Helps get the mayo and seasoning just right.
5. Wooden spoon or spatula – For mixing the ingredients gently.
6. Pot with lid – Used for boiling the chicken breasts.
7. Colander – For draining the chicken after boiling.

How To Make Brenda Gantt’s Chicken Salad

Step 1 | Cook the chicken

Place two large chicken breasts in a pot of lightly salted water. Bring to a gentle boil and cook until the meat is no longer pink inside. Be careful not to boil too long, or the chicken will turn tough. Drain and let cool.

Step 2 | Chop the chicken

Once cooled, cut the chicken into small cubes. Brenda prefers chunks instead of shredded chicken, but you can shred it if you like a softer texture.

Step 3 | Prepare the celery

Dice the celery ribs into small pieces so they blend evenly into the salad without being too crunchy in one bite.

Step 4 | Slice the apple

Wash the apple well, keep the skin on for color, and remove the core. Cut into thin slices, then dice into small cubes.

Step 5 | Mix the base

In a large bowl, combine the chopped chicken, celery, and apple. Add the mayonnaise and stir gently until everything is coated.

Step 6 | Season

Sprinkle in salt and black pepper to taste. Start small, mix, taste, and adjust.

Step 7 | Optional add-ins

If you like, fold in grapes, pecans, or cranberries for extra texture and flavor.

Step 8 | Chill and serve

Cover the bowl and place in the fridge for at least 30 minutes. This helps the flavors blend together. Serve in a bowl and enjoy.

Recipe Perfection Tips

• Keeping Apples Fresh: If you are making the salad a few hours ahead, you can toss the apple pieces with a tiny bit of lemon juice. This will stop them from turning brown.
• Extra Flavor Ideas: This recipe is a great base. Feel free to stir in a handful of chopped pecans, walnuts, red grapes, or even dried cranberries for a different taste.
• Perfect Texture: Be sure to let the chicken cool completely before you chop and mix it. This keeps the texture perfect and prevents the mayonnaise from getting watery.
• Season slowly: Add salt and pepper a little at a time, then taste. It’s easy to add more but impossible to take it back.

What to Serve with This Chicken Salad

This chicken salad works great in many different ways. Serve it on buttery crackers for a quick afternoon snack or party appetizer. The creamy texture and fresh crunch make crackers the perfect base. Try it with saltine crackers, Ritz crackers, or fancy water crackers for different occasions.

Make amazing sandwiches by putting the chicken salad between slices of fresh bread. White bread, wheat bread, or croissants all work well.

Toast the bread lightly for extra texture. Add lettuce leaves for more crunch and freshness. Cut sandwiches diagonally for a prettier presentation.

For a lighter meal, serve the chicken salad over fresh greens. Mixed lettuce, spinach, or arugula make good bases. Add some cherry tomatoes and cucumber slices for extra color.

Make-Ahead and Storage

Chicken salad is a great recipe to prepare ahead of time. It tastes even better the next day because the flavors have had time to blend.

Make-Ahead: Prepare the chicken and chop the celery and apple in advance. Keep them stored separately in the fridge, then mix everything with mayonnaise when you’re ready to serve. This keeps the salad crisp and fresh.

How to Store: Once made, keep the chicken salad in an airtight container in the refrigerator. It stays fresh for about 3 to 4 days. After that, the texture of the apples and celery may soften too much.

Brenda Gantt’s Chicken Salad Recipe FAQs

1. How can I keep chicken salad from getting watery?

The key is to dry the chicken well after cooking and chop the celery and apples right before mixing. Storing the salad in an airtight container also helps prevent extra moisture from seeping in.

2. What can I add to make it more filling?

You can add chopped hard-boiled eggs, extra veggies like cucumbers or bell peppers, or mix in pasta to turn it into a hearty chicken pasta salad. Nuts like pecans or almonds also make it more satisfying.

3. My salad is too dry. What can I do?

This is an easy fix! Just stir in another spoonful or two of mayonnaise until it reaches the creamy consistency you like. Mix it well and taste it again to see if it needs more seasoning.

4. My chicken was tough. How can I prevent that?

The key is to not overcook the chicken. Simmer it gently instead of a rolling boil, and cook it only until there is no pink left inside. Using a meat thermometer can help; cook the chicken until it reaches an internal temperature of 165°F (74°C).

5. Is it okay to shred the chicken instead of chopping?

Absolutely, shredded chicken works fine if you prefer that texture. It changes the mouthfeel but still tastes great.

Brenda Gantt’s chicken salad recipe is a true comfort dish that anyone can enjoy. It’s simple, flavorful, and easy to prepare with ingredients you already have at home.