The perfect prep ahead meal that is totally versatile! Use leftover chicken or make a batch of my Instant Pot Chicken Thighs for this tasty Shredded Chicken Salad Recipe perfect for lunch, dinner or snack time.
Why make chicken salad?
Chicken salad is the ultimate summertime lunch or snack! Cool, creamy and easy to make, it’s perfect for packing to go or just eating a satisfying meal without heating up the kitchen.
Shredded chicken salad is even better. It’s got the perfect texture to go with crisp sweet grapes, crunchy celery and fresh flavorful dill.
You can make it up ahead of time and it will keep in the fridge for a couple of days. I like to make a batch for my lunches!
The best bonus is when I’ve already made up a batch of my Instant Pot Chicken Thighs and I have it shredded up in my freezer ready to go. Then assembling this shredded chicken salad takes no time at all.
The best ingredients for chicken salad…
Chicken – chicken thighs will offer the most flavor so I highly recommending using leftover or making a batch and shredding boneless chicken thighs. You can sub chicken breast in a pinch. Both types of chicken are a great source of healthy protein.
Mayonnaise – use Avocado Oil Mayo for the healthiest, creamiest option
Dijon Mustard – I love the creamy tangy and smooth texture of this mustard. You could use a grainy mustard if you prefer.
Celery and Grapes – great for a fresh crunch! I like red grapes the best!
Slivered or thin sliced almonds – optional but they give a nice flavor a bit of extra texture and crunch. I use the ones that have already been cooked or toasted to save time.
Fresh Dill – a must in my opinion. Fresh dill makes all of the difference in this recipe.
Celery Salt – not the most typical ingredient, but I think the flavor of the celery salt makes all the difference.
How to make chicken salad
Chicken salad is made using cooked, cooled and shredded or diced chicken. You can use either breast or thighs, but I find thighs add so much more flavor.
There are many variations on chicken salad, from the most plain, to the healthiest, to the most flavorful and texture packed options.
This one falls under flavor packed with texture because of the addition of the grapes, celery and almonds, not to mention the fresh dill.
You simply mix it all together and then refrigerate until ready to eat.
How to serve chicken salad
There are an endless number of ways to serve chicken salad, but let’s discuss a few favorites…
- plain, just eat it straight from the bowl (this is my personal favorite!)
- with crackers – perfect for dipping and scooping
- on bread as a sandwich
- in a tortilla as a wrap
Shredded Chicken Salad will keep up to 3-4 days tightly covered in the fridge.
To save time, make ahead the chicken and freeze. Thaw when ready to make chicken salad.
Shredded Chicken Salad
- 1 pound shredded chicken thighs
- 1/2 cup avocado oil mayo
- 1 tablespoon dijon mustard
- 1/4 cup diced celery
- 1 cup sliced grapes
- 1/4 cup slivered almonds optional
- 2 tablespoons fresh chopped dill
- 1/8 teaspoon celery salt
- Mix all items in large bowl until well combined
- Cover and refrigerate at least 30 minutes before serving
- chicken salad will keep tightly covered in fridge for 3-4 days, making it perfect for meal prep
- Serve plain, with crackers for dipping, on bread or a tortilla for a sandwich or wrap, or on lettuce for a refreshing salad
- cooked leftover chicken breasts can be substituted for the chicken thighs if desired