A total of 120 random samples of fully and half cooked chicken meat products (60 of each) were collected from different supermarkets at El- Dakahlyia , El-Kalyobia and El-Gharbia governorates for isolation of Salmonellae and detection of their antimicrobial sensitivity. The obtained results indicated that Salmonellae were isolated from the examined samples of chicken nuggets , chicken hot wings, chicken shawerma (half cooked), chicken luncheon ,chicken frankfurter and chicken shawerma (fully cooked) with percentages of 25%, 25%, 30%, 0%, 15% and 35%, respectively. Moreover, the isolated Salmonellae could be serologically identified as S. typhimurium, S. anatum, S. enteritidis, S. kentucky, S. muenster and S. virchow. Moreover, Salmonellae appeared resistant to Nalidixic acid (100%). In contrast, Gentamycin had the basic effect on viability of Salmonellae followed by Kanamycin and Norfloxacin. A total of 120 random samples of fully and half cooked chicken meat products (60 of each) were collected from different supermarkets at El- Dakahlyia , El-Kalyobia and El-Gharbia governorates for isolation of Salmonellae and detection of their antimicrobial sensitivity. The obtained results indicated that Salmonellae were isolated from the examined samples of chicken nuggets , chicken hot wings, chicken shawerma (half cooked), chicken luncheon ,chicken frankfurter and chicken shawerma (fully cooked) with percentages of 25%, 25%, 30%, 0%, 15% and 35%, respectively. Moreover, the isolated Salmonellae could be serologically identified as S. typhimurium, S. anatum, S. enteritidis, S. kentucky, S. muenster and S. virchow. Moreover, Salmonellae appeared resistant to Nalidixic acid (100%). In contrast, Gentamycin had the basic effect on viability of Salmonellae followed by Kanamycin and Norfloxacin.