Chicken Salad for Fifty People
Perfect for large gatherings, this Chicken Salad for Fifty People combines tender, shredded chicken breast with a creamy, tangy dressing made of mayonnaise, Dijon mustard, and fresh lemon juice. Crisp celery, red onion, and parsley add vibrant texture and freshness, while optional add-ins like sweet cranberries, juicy grapes, and crunchy slivered almonds allow for a customizable twist. With minimal prep time and a make-ahead option, this crowd-pleaser is ideal for weddings, potlucks, and events. Serve it chilled atop a bed of greens, with crackers, or in buttery croissants for a satisfying and flavorful dish that will keep your guests coming back for seconds. Easy, versatile, and meal-prep friendly, it’s the ultimate large-batch chicken salad recipe!
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Recipe Information
Ingredients
- 15 pounds Cooked chicken breast
- 10 cups (finely chopped) Celery
- 5 cups (finely diced) Red onion
- 12 cups Mayonnaise
- 1.5 cups Dijon mustard
- 2.5 cups (chopped) Fresh parsley
- 4 tablespoons Salt
- 2 tablespoons Black pepper
- 1.5 cups (freshly squeezed) Lemon juice
- 5 cups (halved) Optional: Cranberries or grapes
- 5 cups Optional: Slivered almonds
Instructions
1. Prepare the chicken: Ensure the chicken breasts are cooked, cooled, and shredded or diced into bite-sized pieces.
2. Prep the vegetables: Finely chop the celery, dice the red onion, and chop the fresh parsley.
3. In a very large bowl, add the cooked chicken, celery, red onion, and parsley.
4. Prepare the dressing: In a separate large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until well combined.
5. Combine: Pour the dressing over the chicken mixture and stir thoroughly until all ingredients are evenly coated. Adjust seasoning (salt/pepper) as necessary.
6. Add optional ingredients: If using cranberries, grapes, or slivered almonds, fold them gently into the mixture.
7. Chill: Cover the bowl with plastic wrap or transfer the salad to serving trays. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
8. Serve: Serve cold with crackers, croissants, over a bed of greens, or as a sandwich filling.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
