My Mom’s Summer Chicken Salad: A Family Favorite Since 2004
Originally served at Mom & Dad’s 50th Anniversary Dinner
There are some recipes that taste like a memory. For our family, this is one of them.
Twenty years ago, we gathered for my parents’ 50th wedding anniversary at the Wilderness Resort in the Wisconsin Dells. It was July 2004, and our whole extended family came together to celebrate their love, legacy, and the quiet ways they’ve always shown up for one another. That night, my sister Jeana made this simple, refreshing summer salad—and it’s been a staple in our family ever since.
📖 Every time I pull out this recipe card, I think of that night—picnic tables, laughter, beautiful decorations, and a table full of food made with love.
Here’s how to make it for your own summer table:
🍴 My Mom’s Summer Chicken Salad (Family Recipe)
Ingredients:
4 skinless boneless chicken breasts, boiled and diced in large chunks
2 cups uncooked ringed noodles (cook night before)
1 cup Miracle Whip (or mayo of your choice—Jeana used fat-free)
1 cup sliced grapes
1 cup thinly chopped celery
Sugared almonds, for topping
Instructions:
Cook and dice the chicken.
Boil noodles the night before and let them cool.
Combine noodles with Miracle Whip or mayo and let refrigerate overnight.
In the morning, stir in chicken chunks, grapes, and celery.
Top with sugared almonds before serving.
🍉 Serving Suggestions
I always like to serve it with fresh summer fruit—watermelon, cantaloupe, blueberries, cherries—and sometimes added cottage cheese and blueberry muffins to round out the meal.
It’s a refreshing, make-ahead meal perfect for warm-weather gatherings, picnics, or a simple Sunday supper. As we celebrate 20 years since that special family dinner, I hope this recipe brings your loved ones around the table too.
Because just like hospitality, the best meals don’t have to be fancy—they just need to be shared. 💛
