Shredded Chicken Salad

4.5
(4)
4 Reviews
1 Photo

A wonderfully delicious shredded chicken salad perfect for sandwiches, salads, and crackers! This is one of those things that gets more delicious the more it sits chilling.

Submitted by Nicole Scammell
Updated on October 7, 2024
Prep Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
5
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Ingredients

Original recipe (1X) yields 5 servings

  • 4 cups shredded cooked chicken

  • 4 stalks celery, minced

  • 2 large carrots, peeled and minced

  • 1 cup mayonnaise

  • ¼ cup sweet relish

  • 1 tablespoon spicy brown mustard

  • ½ medium lemon, juiced

  • ¾ teaspoon salt

  • ½ teaspoon ground black pepper

Directions

  1. Combine chicken, celery, carrots, mayonnaise, relish, mustard, lemon juice, salt, and black pepper in a bowl. Chill in the refrigerator for at least 1 hour before serving.

Cook's Notes:

I cut my celery and carrots in half lengthwise, then in half again lengthwise, before dicing crosswise to get them nice and tiny.

I cook and shred the chicken beforehand in my slow cooker. Buy a pack of chicken tenders (they usually come in 1 to 1 1/2 pound packages and they're cheaper than breasts) and pop them in the slow cooker on High for 4 hours. They will shred with minimal effort. Or you can use a rotisserie chicken.

Nutrition Facts (per serving)

560 Calories
44g Fat
11g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 560
% Daily Value *
Total Fat 44g 56%
Saturated Fat 8g 38%
Cholesterol 101mg 34%
Sodium 852mg 37%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 32g 64%
Vitamin C 11mg 12%
Calcium 51mg 4%
Iron 2mg 9%
Potassium 404mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.