In this study the effect of incorporation of chia seeds flour (CSF) by 2, 4 and 6% on storage stability of chicken sausage stored at 4±1°C for 21 days was investigated. Four formulations were developed using whole chicken meat as follows: Control (C), F1 (2% CSF), F2 (4% CSF) and F3 (6% CSF). The control and treated samples were filled in foam dishes and packed in polyethylene bags and stored immediately in a refrigerator (4±1°C) for 21 days, then were analyzed for TBA values and microbial quality. Chia seeds were analyzed for its total phenolic compounds (TPC) content which recorded 4.58 mg GAE/g CSF and antioxidant activity using DPPH radical assay presented 79.17% inhibition. TBA values were significantly increased (p<0.05) during storage period. At the end of storage, the TBA values recorded 1.853 mg MDA/Kg in F1, while it was 1.209 mg MDA/Kg in F3. Microbial measurements showed that, along storage period microbial counts significantly increased in control as well as treatments, but were within the standard limits. Control sample didn't reach the 14^th day of storage and get spoiled. It was observed that, by increasing the percent of added CSF, decreasing in the microbial count statistically occurred; this indicates that chia seeds flour may have an antimicrobial effect.