Shredded Chicken Salad
This shredded chicken salad is one of my favourite ways to use leftover rotisserie chicken. I always shred mine with a handheld mixer—it’s quick, easy, and gives the perfect texture. If you don’t have one, a food processor, blender, or even your hands will work fine.
I mix in sliced red grapes and toasted almonds for sweetness and crunch. I usually make a batch when I need something simple to throw into a pita, wrap in lettuce, or scoop up with crackers—nothing fancy, just really good.
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Ingredients For Shredded Chicken Salad
Ingredient Notes
- Almonds: Add crunch and nuttiness. Toasting them lightly in a dry pan brings out even more flavour.
- Chicken: Rotisserie chicken is a great shortcut—moist, flavourful, and easy to shred.
- Garlic Powder: Adds mild flavour without the intense bite or mess of fresh.
- Green Onions: Give the chicken salad freshness and crunch without overpowering the other ingredients.
- Lemon Juice: Brightens up the salad and cuts through the richness of the mayo and sour cream.
- Red Grapes: Add sweetness and crunch. Slice them in half or quarters.
- Sour Cream: Balances the mayo with tang.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Almonds: Chopped walnuts or pecans are good substitutes.
- Chicken: Canned chicken or cooked turkey works well. For something different, try using rinsed canned chickpeas.
- Garlic Powder: You can use onion powder or a small amount of finely minced fresh garlic instead.
- Green Onions: Chopped chives or finely diced red onions are good alternatives.
- Red Grapes: Swap in diced apples, dried cranberries, or halved cherry tomatoes.
- Sour Cream: Plain Greek yogurt makes a great substitute.
Recipe Variations
Try any of the following for a twist on this shredded chicken salad recipe:
- Bacon: Add ¼ cup of cooked, crumbled bacon.
- Capers: Add 1 tablespoon of drained capers.
- Celery: Add ½ cup of finely chopped celery.
- Cucumber: Add ½ cup of diced cucumber.
- Dijon Mustard: Stir in 1 teaspoon of Dijon mustard.
- Fresh Dill: Add 1 tablespoon of chopped fresh dill.
- Hot Sauce: Add 1 to 2 teaspoons of your favourite hot sauce.
- Red Onion: Add 2 tablespoons of finely diced red onion.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Shredded Chicken Salad
STEP 1: Toast the almonds in a small skillet until golden. Set aside to cool.
STEP 2: Shred the chicken in a mixing bowl using an electric mixer.
STEP 3: Stir in the sour cream, mayonnaise, lemon juice, garlic powder, salt, and pepper.
STEP 4: Add the grapes, green onions, and toasted almonds. Stir together, then cover and chill in the fridge for at least one hour.
Expert Tips
1. Chicken that’s slightly warm shreds easier than chicken cold from the fridge.
2. Taste the seasoning and adjust as you go.
3. I find shredded chicken salad tastes better on the second day.
Recipe Notes
- Buy pre-toasted almonds if you want to save time.
- If using cold chicken, bring it to room temperature for 30 minutes before shredding.
- Use full-fat sour cream, whole egg mayonnaise, and freshly squeezed lemon juice for the best flavour.
- Experiment with different herbs like fresh dill, parsley, or chives.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Related Recipes
- Chicken Bacon Ranch Sliders: Super rich and super delicious.
- Orzo Pesto Salad: Loaded with fresh basil, cherry tomatoes, and fresh mozzarella.
- Chicken Florentine Soup: A creamy soup with pre-packaged gnocchi, spinach, and Parmesan cheese.
- Homemade Pesto Mayo: This is a condiment game changer with only seven common ingredients.
Did you make this shredded chicken salad? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Shredded Chicken Salad
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Small skillet
- Large mixing bowl
- Electric hand mixer or stand mixer, food processor, or high speed blender
- Rubber spatula or wooden spoon
Ingredients
- ¼ cup almonds, raw, slivered
- 2 cups chicken, cooked
- ½ cup sour cream, full-fat or full-fat Greek yogurt
- ¼ cup mayonnaise
- 2 teaspoons lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper, ground
- 1 cup red grapes
- 1 to 2 tablespoons green onion, sliced, to taste
Instructions
- Place a small skillet on the stovetop over medium heat. Add the slivered almonds to the skillet. Cook the almonds, stirring often, until toasted and fragrant, about 6 to 7 minutes. Carefully transfer the hot almonds to a heatproof dish to cool.
- While the almonds are cooling, make the chicken salad. Place the cooked chicken in a large mixing bowl. Use a handheld mixer on low to begin shredding the chicken. If low speed isn’t breaking up the pieces, gradually increase the speed of the mixer until most of the chicken is shredded. Finish shredding any larger pieces by hand if you need to.
- Add the sour cream, mayonnaise, lemon juice, garlic powder, salt, and pepper to the chicken. Stir to combine.
- Add the grapes, toasted almonds, and sliced green onions to the bowl. Stir everything together until well combined. Transfer the shredded chicken salad to a smaller bowl. Cover the bowl with plastic wrap and chill in the fridge for at least one hour before serving.
Recipe Notes
- Buy pre-toasted almonds if you want to save time.
- If using cold chicken, bring it to room temperature for 30 minutes before shredding.
- Use full-fat sour cream, whole egg mayonnaise, and freshly squeezed lemon juice for the best flavor.
- Experiment with different herbs like fresh dill, parsley, or chives.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
