This Classic Chicken Salad keeps it simple - no grapes, no nuts, just straightforward, delicious flavor. Made with a handful of pantry staples and tender cooked chicken, it's the kind of recipe you can throw together in minutes for an easy lunch, quick dinner, or make-ahead meal prep.
This meal is one of 5 meals we feed off of our Crock-Pot Shredded Chicken blog. Be sure to check that out if you need more weeknight meal ideas! There you'll find recipes like One Pot Buffalo Chicken Tortellini, Chicken Tortellini, Chicken Tetrazzini (With a Southern Twist!) and Low Carb Chicken Salad.
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Chicken for the Whole Week!
Crock-Pot Shredded Chicken is a meal prep hero! With just a few ingredients and minimal effort, you can make a big batch of tender, flavorful chicken that's perfect for a variety of meals throughout the week.
How to Prep Chicken:
In just 4 steps, you'll have chicken to the feed the family all week! Here's what you need:
- Chicken Breasts
- Chicken Base
- Crock Pot
Here are the steps:
- 1: Place chicken into the Crock-Pot Slow Cooker.
- 2: Add 3 tablespoon of Chicken Base into ½ Cup of Water and mix well. Pour mixture over the chicken.
- 3: Cover and cook chicken on low for at least 4 hours. Don't be afraid to let it cook all day. It won't be dry. (you're wanting the chicken to fall apart easily)
- 4: Shred apart with forks. Use right away, add to a meal prep or store for later use.
Ingredients
To make your Classic Chicken Salad, here's what you'll need:
- Shredded Chicken
- Salt and Pepper
- Mayonnaise
- Mustard
- Lemon
- Pickles - We use Dill Pickles, but Bread and Butter Pickles will work too!
- Celery
See recipe card for quantities.
Step-by-Step Instructions
- Step 1: Dice up the celery and pickles.
- Step 2: In a mixing bowl, mix together all 8 ingredients.
- Step 3: Serve immediately or refrigerate for at least 2 hours for best results!
Equipment and Supplies
- Mixing Bowls - Bowls with lids that make mixing and storing food easier without dirtying more dishes.
- Flint and Flame Knives - These are my everyday knives that I love! Use code ChefTim40 for 40% off your set.
Storage
Store your Classic Chicken Salad in an airtight container in the refrigerator for up to 4 days.
Variations and Additions
Mayo: Substitute for greek yogurt for a healthier higher protein option.
Adding Veggies: Add shredded carrots, diced red onions, diced bell peppers or cucumber for added crunch and extra nutrients.
Herbs: Sprinkle in some parsley, dill or tarragon to add a more herby flavor.
More Flavor: Green onions, chives, hard-boiled eggs or bacon bits.
Serving Ideas
Carb Options: Serve it with bread for a sandwich, tortillas for a wrap or with crackers for dipping.
Lighter Options: Serve with lettuce for lettuce wraps, or with dipping veggies like carrots, sliced bell peppers or cucumber slices.
Fun Options: Place is along side nuts and cheeses on a charcuterie board, place a scoop on top of salads, or serve in tiny cups with toast as a party appetizer!
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More Meals for the Family
Video of Recipe
Recipe
Classic Chicken Salad
Equipment
- Mixing Bowl
Ingredients
- 1 Lb Cooked Chicken shredded
- ½ Cup Celery diced
- ⅓ Cup Dill Pickles diced
- ¾ tablespoon Lemon Juice
- ¾ Cup Mayo
- 1 tablespoon Mustard
- ½ teaspoon Salt
- ¾ teaspoon Pepper
Instructions
- Dice up the celery and pickles.
- In a mixing bowl, mix together all 8 ingredients.
- Serve immediately or refrigerate for at least 2 hours for best results!
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