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Shredded Chicken Salad
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.
Course Main Course, Salad
Cuisine American
Prep Time 15 minutes minutes
Servings 4
Calories 394 kcal
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
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
Calories: 394 kcal | Carbohydrates: 9 g | Protein: 24 g | Fat: 29 g | Saturated Fat: 5 g | Polyunsaturated Fat: 14 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 119 mg | Sodium: 400 mg | Potassium: 426 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 117 IU | Vitamin C: 2 mg | Calcium: 39 mg | Iron: 1 mg