Best Chicken Salad Recipe

Introduction

This best chicken salad recipe is simple, flavorful, and perfect for a quick lunch or picnic. It uses shredded chicken combined with green onions, mayo, and a peppery kick for a satisfying dish that’s easy to make and customize.

Ingredients

• 3-4 chicken breasts
• 2 cups chicken broth
• 3 cups water
• 1 green onion
• 4 tablespoons mayonnaise
• 3 tablespoons black pepper
• Salt to taste

Instructions

1. Step 1: In a large pot, place the chicken broth, water, and chicken breasts. Bring to a boil and cook the chicken until completely cooked through.
2. Step 2: While the chicken cooks, chop the green onion finely using a food processor or a knife, then transfer it to a large mixing bowl.
3. Step 3: Once the chicken is cooked, remove it from the pot and let it drain. Keep the broth and water mixture on the stove as you will use it later.
4. Step 4: Cut the chicken breasts in half and shred them in the food processor or by hand. Add the shredded chicken to the bowl with the chopped green onion.
5. Step 5: Add the mayonnaise to the chicken mixture and stir to combine. The salad may be a bit dry at this point.
6. Step 6: Gradually add 1 tablespoon at a time of the reserved broth mixture to moisten the chicken salad, using about 5-7 tablespoons depending on the size of the chicken breasts. Mix well after each addition.
7. Step 7: Season with salt and black pepper to taste, keeping in mind this recipe has a lot of pepper. Adjust the amount if you prefer less heat.
8. Step 8: Chill the chicken salad before serving for best flavor.

Tips & Variations

• Use Greek yogurt instead of mayonnaise for a lighter version with a tangy flavor.
• Add diced celery or apples for extra crunch and sweetness.
• Reduce black pepper if you prefer a milder salad.
• Cook chicken breasts in advance and refrigerate broth for a richer salad texture.

Storage

Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. The salad is best enjoyed chilled but can be eaten at room temperature. Do not freeze, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this salad?

Absolutely! Using rotisserie chicken saves time and adds extra flavor. Just shred the cooked chicken and follow the remaining steps.

How can I make this salad less peppery?

Simply reduce the black pepper quantity to suit your taste. Start with 1 tablespoon and increase gradually if desired.

Best Chicken Salad Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

This classic chicken salad recipe combines tender shredded chicken breasts with creamy mayo, fresh green onions, and a peppery kick. Poached chicken is shredded and mixed into a flavorful salad that is perfect for sandwiches, wraps, or a light meal. The reserved cooking broth is used to keep the salad moist, making it customizable to your desired texture and richness.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken & Broth

• 3–4 Chicken Breasts
• 2 cups Chicken Broth
• 3 cups Water

Salad Mixture

• 1 Green Onion
• 4 tablespoons Mayonnaise
• 3 tablespoons Black Pepper
• Salt to taste

Instructions

1. Poach the Chicken: In a large pot, combine the chicken broth and water, then add the chicken breasts. Bring to a boil and cook the chicken completely until no longer pink inside, about 15-20 minutes depending on size.
2. Prepare Green Onion: Use a food processor or finely chop the green onion by hand. Place the chopped green onion into a large mixing bowl.
3. Drain Chicken and Reserve Broth: Remove the cooked chicken breasts from the pot and let them drain. Keep the broth and water mixture on the stove as you will use it later.
4. Shred the Chicken: Slice the chicken breasts in half for easier handling. Place the pieces in the food processor and shred the chicken or shred manually. Add the shredded chicken to the bowl with the green onions.
5. Mix Ingredients: Add the mayonnaise to the bowl and mix well with the shredded chicken and green onions. The salad might be dry at this point.
6. Adjust Moisture: Slowly add 1 tablespoon at a time of the reserved broth mixture to the salad to reach your preferred moistness, typically 5-7 tablespoons. Adjust based on chicken size and desired texture.
7. Season: Add salt to taste and 3 tablespoons of black pepper. Keep in mind this recipe uses a generous amount of black pepper, so adjust according to your preference.
8. Chill and Serve: Refrigerate the chicken salad until chilled. Serve on bread, wraps, or as a salad topping.

Notes

• The amount of black pepper is quite high to give a signature spicy kick; reduce if you prefer a milder flavor.
• Keeping the reserved broth allows you to control how moist or dry the chicken salad is.
• May substitute green onion with finely chopped celery or chives for variation.
• This recipe is great for meal prep and can be stored in an airtight container in the refrigerator for 3-4 days.
• For a lower fat option, use light mayonnaise or Greek yogurt.

Keywords: chicken salad, shredded chicken, poached chicken, mayonnaise chicken salad, green onion salad, easy chicken recipe, homemade chicken salad