This in one of my favorite chicken salad recipes. I LOVE making this chicken salad recipe in the summer when it’s too hot to really cook… It doesn’t heat up the house because I cook it fast and easy in the instant pot.
This classic chicken salad is great recipe for a dressed up event like a baby shower, and it’s also a great addition for a casual Potluck! As far as chicken recipes go, this is one of the easiest with simple ingredients, and most enjoyed lunch recipes that I know of. I served this delicious salad at my daughters bridal shower, it was pretty on the table, and everyone loved it!
There are different versions of chicken salad. Some include grapes, cranberries and apples. This recipe is a traditional chicken salad recipe without celery! It’s one of the best recipes to use leftover rotisserie chicken! Be sure to print your traditional chicken salad full recipe card below.
Tools I Use
You really don’t need a lot of tools to make this chicken salad. You most likely already have these tools in your kitchen. The tools I use when making this easy chicken salad recipe include:
- A Food Processor for chopping onions and herbs.
- Instant Pot for cooking chicken breast.
- Large Bowl for Mixing & Serving
- Cutting Board for dicing chicken.
- Cookie sheet and paper bags for cooking perfectly crispy bacon.
- A Large Spoon For Mixing
- A Serving Spoon
- Plastic Wrap to cover serving bowl.
- An airtight container for any leftovers.
Key Ingredients
I like to make this chicken salad from organic, free-range chickens. But, organic free range chickens are more expensive than regular chicken so just do what is best for you.
On a side note: I’m getting excited to raise our own Cornish hens to stock up on organic free range chicken. However, it’s not for financial gain… You’d think that raising your own chicken would save you a lot of money, but after years of raising chickens for eggs, I know better.
Why Red Onion?
This classic recipe calls for red onion, and they’re much better than yellow onion in this delicious chicken salad. Red onions have a slightly different flavor when they’re raw… And the red onion also adds a beautiful color to this dish that yellow onions can’t. So, add red onions for a prettier and better tasting chicken salad!
Green Onions Too?
You may think using red and green onions is a lot of onion for one salad. However, red and green onions have different textures and flavors that both lend to the excellent chicken salad experience. Don’t skip the green onions! They also make for a really pretty garnish on top with the bacon!
What About Lemon Juice?
This chicken salad recipe can be made with or without the lemon juice. I think the chicken, bacon and onion flavors are excellent without lemon juice as well. But if you’re wanting a classic chicken salad then use lemon juice!
Make The Dressing
In a smaller bowl mix add: mayo, sour cream, mustard powder, garlic powder, juice of half a lemon (or lime juice), sale & pepper. Stir well. Add dressing to salad and toss well.
Variations
Next time you make chicken salad try adding some of these optional ingredients to add to the classic chicken salad taste:
- 1/2 cup of walnuts adds crunch to texture, this is especially good in this recipe without crunchy celery.
- A little bit of Red Pepper for some heat.
- 1/4 cup Sweet Pickle Relish, or dill pickle relish if you like dill better.
- 1/2 cup of red bell pepper diced very small.
How I Serve Chicken Salad
I really love to service this chicken salad sandwich recipe at room temperature with croissants! (It’s also excellent on top of a green salad!) Maybe I just really like croissants, or maybe it’s the buttery soft flaky croissant that’s the perfect bed for this protein and flavor packed chicken salad recipe! Either way, you’ve got to try this on a croissant! It’s also good on lettuce wraps!
I like to set out a bar for serving on my island and include: A plate of washed and trimmed lettuce leaves. A plate of croissants, or fresh homemade bread. Serving Bowl of Chicken Salad and some sliced Avocado.
Pairing
- A bag of my favorite chips.
- Jello Salad
- A Veggie Tray
- Citrus Fruit Salad
- Chocolate Texas Sheet Cake for dessert!
Instapot Chicken Salad (No Celery)
Ingredients
- 3 chicken breasts Cooked in the instapot for about 30 minutes.
- 2 cups chicken broth
- 1 red onion small, diced
- 1/2 Cup green onion chopped
- 1 tbsp parsley fresh (or 1 tsp dried)
- 1 tbsp dill fresh (or 1 tsp dried)
- 1/2 lb Bacon slices cooked till crispy and crumbled
- 1 cup red grapes sliced in halves or quarters.
- 2 teaspoons Mustard Seed Powder or dijon mustard
- 1/2 teaspoon garlic powder optional
- 2/3 cup mayonnaise I love to use avocado mayo!
- 1/2 cup sour cream or plain greek yogurt
- Juice from 1/2 a lemon or 1 tsp bottled lemon juice
- Salt & Pepper to Taste
- 8 Croissants Or 16 small. For serving as sandwiches.
Instructions
- Cook thawed chicken breasts in an Instapot with 2 cups chicken broth for 15-30 minutes according to your instant pot manufacturers instructions- Till internal temperature reaches 165 degrees F. Let the instant pot cool naturally before opening.
- Cool: Let chicken cool slightly.
- Dice chicken into 1/2 inch squares. (It will kind of fall apart as you chop it, but that is the way you want it!)
- Place diced chicken into mixing Bowl.
- Dice red onion into small pieces, I like to use the food processor, and add to chicken.
- Chop green onion, and add to chicken. Reserve a tablespoon for garnishing.
- Chop parsley and herbs, and add to chicken.
- Chop red grapes, and add them to the chicken mixture.
- Bake bacon on brown paper bags at 400 degrees F till crispy. Crumble and add to salad, reserve 2 tablespoons for garnishing!
- Make the dressing: In a small bowl combine the mayo, sour cream, garlic powder, mustard powder, and juice from half a lemon. Whisk together till smooth and all combined. Add salt and pepper to taste.
- Add dressing to salad and toss chicken salad till everything is evenly combined.
- Cover with plastic wrap and refrigerate till ready to serve.
- Garnish with more bacon and green onion.
- Serve inside a large croissant – *Optional, on top of a lettuce leaf.
Notes
OPTIONAL SALAD INGREDIENT CHECKLIST
Next time you make chicken salad try adding some of these optional ingredients to add to the classic chicken salad taste:- 1/2 cup of walnuts adds crunch to texture, this is especially good in this recipe if you’re making it without crunchy celery.
- A little bit of Red Pepper flakes for some heat.
- 1/4 cup Sweet Pickle Relish, or dill pickle relish if you like dill better.
- 1/2 cup of red bell pepper diced very small.
- 1/2 cup finely chopped Celery
Nutrition
Lettuce Wraps
Serve chicken salad on a bed of lettuce or in lettuce wraps for a light meal.
How To Store Basic Chicken Salad Recipe
Store any leftover chicken salad in an airtight container in the fridge for three to five days. If you’re lucky enough to have leftovers, it is the best to just pull out for lunch the next day… Your kids, or husband, will love it!
You can also freezer leftover chicken salad for latter enjoyment!
Why Is My Chicken Salad So Dry?
Chicken salad is dry when you added too much dry ingredients and not enough dressing. You can fix a dry chicken salad by adding more mayo, sour cream, or plain yogurt. Then give it another squeeze of lemon or lime juice!
How To Fix Runny Chicken Salad
If your chicken salad is runny, it most likely because your veggies (celery does this) released their water making the salad a bit runny. You can prevent this by adding veggies just before serving. Fix a runny salad by adding another spoonful of mayo and mixing well.
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
2 comments
Michelle
What a smart idea! I find the celery can make leftover salad watery!
Kristin
We are always looking for healthy and creative ways to enjoy leftover chicken. I also prefer using red onions over yellow onions in my chicken salad. I love that this recipe calls for ingredients that are staples in our pantry and fridge. We don’t typically grow celery, so it’s great to have this in my back pocket. Thanks for sharing!