Classic Chicken Salad Recipe

Chicken salad is one of those foods that I love to have around. It is not only easy to make, but is packed with protein and flavor. Chicken salad is also a meal-prep staple for me, as I can make a huge batch and use it in sandwiches, wraps, salads, or just on its own.

Now, I use a lot of greek yogurt in this recipe. I do it because I like the flavor and that it gives more protein per serving. That being said, all of the greek yogurt can be replaced by mayonaisse to give that classic country-style flavor to the chicken salad. I will say, I ONLY recommend Duke’s brand Mayonaisse. It has such an amazing flavor and gives chicken salad that classic “twang”. 

This recipe is also very customizable in other ways. If you feel like it, you can add cranberries, grapes, nuts, or other veggies and herbs. That another great think about chicken salad, is that it is a great carrier for so many different flavors!

If you are looking for other quick recipes to make, try my Quick Chicken Noodle Soup recipe!

First ingredient to deal with is the chicken. This is honestly the most time-consuming part of the process depending on how you do it.

You can use rotisserie chicken or pre-shredded chicken. If you do this, you will save a lot of time. It is, however, a bit more expensive and you once risk getting a piece of bone or cartilage.

I prefer to make my own in the instant pot using boneless, skinless chicken breast. I can get chicken breast for $2.19 a pound at my local Aldi, so I don’t mind the extra time it takes to cook. I put two breasts in the instant pot with one cup of water, salt, and pepper. Then, I cook it on high for 8-10 minutes depending on how large the chicken breasts are. Once it is done, I let the pressure release naturally before removing them and shredding them in my stand mixer.

Using a stand mixer to shred chicken will give you the best texture every time and it is so quick and easy. 

Once the chicken is prepped, you just throw all of the ingredients in a bowl and mix. This is where you can get creative and add different mix-ins if you want.

This chicken salad can be eaten immediately, BUT you should really let it chill in the fridge for at least an hour for the best flavor. 

You may notice I use both greek yogurt and Duke’s Mayonnaise. You can do all mayo if you’d like, I just prefer to add a little extra protein with the yogurt, and it helps make it feel a bit lighter. I will say, this recipe will not taste the same without at least a little mayo. Duke’s is a non-negotiable for me when it comes to chicken salad. The tang and flavor it gives is irreplaceable. You can experiment with other brands, but Duke’s gives the best flavor in my opinion.