The aim of this investigation was to improve the physicochemical and sensory characteristics of chicken sausage formulated with partial replacement of the whole chicken meat with whole chia seed powder (WCSP) at levels 0, 2, 4, and 6%. The resultant sausages were evaluated for proximate composition and fatty acid profile, pH value, sensory properties (taste, texture, odor, color and general acceptability), water holding capacity, cooking loss, cooking yield and shrinkage during refrigerated storage period at 4±1°C for 21 days. The results regarding that the substitution of chicken meat with WCSP improved the fatty acids profile, which increased the total poly unsaturated fatty acids and reduced the omega- 6 to omega-3 ratio. Moreover, improved texture, odor and taste, decreased the cooking loss and shrinkage percentages while increased the cooking yield percentage and water holding capacity. Control sample presented lower (p<0.05) pH values compared with treatments formulated with chia seeds. All pH values declined significantly during 21days of refrigerated storage at 4±1°C. All of the resultant chicken sausage was acceptable. No differences were detected in the sensory characteristics of resultant chicken sausage (control, 2 and 4% whole chia seed powder) but significant differences with 6%.