The Best Shredded Chicken Salad Recipe: A Fresh and Flavorful Favorite

How to Make the Best Shredded Chicken Salad
Step 1: Cook and Shred the Chicken
- If you’re starting with raw chicken, cook 3 medium chicken breasts by boiling or baking until fully cooked. Let them cool, then shred with two forks or use a stand mixer for quicker results.
- Alternatively, use store-bought rotisserie chicken to save time. Remove the skin and shred the meat into bite-sized pieces.
Step 2: Prep the Veggies and Add-Ins
- Chop the celery, red onion, and any additional veggies you’d like to include, such as carrots or bell peppers.
- Measure out your dried fruit and nuts for extra flavor and crunch.
Step 3: Make the Dressing
- In a medium-sized bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, salt, and pepper until smooth and creamy.
- Adjust the seasoning to your taste, adding more lemon juice or honey if needed.
Step 4: Assemble the Salad
- In a large bowl, combine the shredded chicken, veggies, dried fruit, and nuts.
- Pour the dressing over the mixture and gently toss until everything is evenly coated.
Step 5: Chill and Serve
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Serving Ideas
- Sandwiches: Spoon the chicken salad onto toasted bread, croissants, or brioche buns for a hearty lunch.
- Wraps: Roll it up in a tortilla with fresh lettuce or spinach for a handheld meal.
- Salad Bowls: Serve it over a bed of mixed greens for a lighter option.
- Party Appetizers: Scoop the salad into mini phyllo cups or serve with crackers.
Tips for the Best Chicken Salad
- Use Fresh Ingredients: The crunch of fresh celery and the sweetness of dried cranberries or grapes elevate the salad.
- Customize to Taste: Feel free to add your favorite mix-ins, such as chopped apples, shredded cheese, or hard-boiled eggs.
- Make Ahead: This salad stores well in the fridge for up to 3 days, making it perfect for meal prep or gatherings.
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