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close up of shredded chicken salad in blue bowl with gold spoon
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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
Servings 4
Calories 394kcal
Author Jennifer Draper

Ingredients

  • 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

Instructions

  • Mix all items in large bowl until well combined
  • Cover and refrigerate at least 30 minutes before serving

Notes

  • 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

Nutrition

Calories: 394kcal | Carbohydrates: 9g | Protein: 24g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 400mg | Potassium: 426mg | Fiber: 1g | Sugar: 7g | Vitamin A: 117IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg