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 not as sweet and is a more traditional chicken salad recipe without celery!
This is also 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.
Basic Ingredients For Salad & Dressing
- 3 Chicken Breasts (Cooked in the instapot for about 30 minutes.)
- 1 small Red Onion, Diced Small
- ½ Cup Chopped Green Onion
- 2 tablespoons chopped fresh herbs, parsley and (fresh dill *optional.)
- ½ lb Bacon... Cooked to Crispy & Crumbled into BACON Pieces. Reserve 2 tablespoons for garnishing.
- 2 teaspoons Mustard Seed Powder (or Dijon mustard)
- ½ teaspoon garlic powder (optional)
- ⅔ cup creamy mayonnaise (I love to use avocado mayo!)
- ½ cup sour cream (or plain greek yogurt for lower fat and calories.)
- Half a lemons Juice (or lime juice.)
- Salt & Black Pepper to Taste
- Sandwich Bread or Rolls & Lettuce (If Serving As Sandwiches)
How I Choose Chicken Breasts
I like to make this healthy 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!
Easy Recipe Instructions
There are really just a few simple steps to make this delicious chicken salad, and after chicken has cooked the time is minimal!
- Cook chicken breasts in the instant pot with 2 cups chicken broth (or water) for 30 minutes.
- Let chicken cool slightly.
- Dice chicken into ½ 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.
- Chop parsley and herbs, and add to chicken.
- Make and add dressing.
- Bake bacon on brown paper bags till crispy, crumble and add to salad, reserve 2 tablespoons for garnishing.
- Garnish with bacon and green onion.
- Cover with plastic wrap till ready to serve.
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.
Garnish salad with bacon crumbles and green onion.
Serve with lettuce leaves and your favorite bread or rolls!
Variations
Next time you make chicken salad try adding some of these optional ingredients to add to the classic chicken salad taste:
- ½ 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.
- ¼ cup Sweet Pickle Relish, or dill pickle relish if you like dill better.
- ½ cup of red bell pepper diced very small.
How To Serve Chicken Salad Recipe Without Celery
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
- Sliced Tomatoes (*optional)
- Sliced Avocado (*optional)
I like to serve this Chicken Salad Recipe with:
- A bag of my favorite chips.
- Jello Salad
- Mediterranean Salad
- Sauerkraut
- A Veggie Tray
- A bowl of fruit
- Broccoli Salad
- Fresh Strawberry Lemon-aid
- Chocolate Texas Sheet Cake for dessert!
The Best Chicken Salad (with or without celery)
Yield: Serves 14
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Savory shredded Chicken, green & red onions, bacon and herbs make this chicken salad recipe indulgent! It's even better the next day!
Ingredients
- 3 Chicken Breasts (Cooked in the instapot for about 30 minutes.)
- 1 small Red Onion, Diced Small
- ½ Cup Chopped Green Onion
- 2 tablespoons chopped fresh herbs, parsley and (fresh dill *optional.)
- ½ lb Bacon… Cooked to Crispy & Crumbled into BACON Pieces. Reserve 2 tablespoons for garnishing.
- 2 teaspoons Mustard Seed Powder (or dijon mustard)
- ½ teaspoon garlic powder (optional)
- ⅔ cup creamy mayonnaise (I love to use avocado mayo!)
- ½ cup sour cream (or plain greek yogurt for lower fat and calories.)
- Half a lemons Juice (or lime juice.)
- Salt & Black Pepper to Taste
- Sandwich Bread or Rolls & Lettuce (If Serving As Sandwitches)
Instructions
1.Cook chicken breasts in the instant pot with 2 cups chicken broth (or water) for 30 minutes.
2. Let chicken cool slightly.
3. Dice chicken into ½ inch squares. (It will kind of fall apart as you chop it, but that is the way you want it!)
4. Place diced chicken into mixing Bowl.
5. Dice red onion into small pieces, I like to use the food processor, and add to chicken.
6. Chop green onion, and add to chicken.
7. Chop parsley and herbs, and add to chicken.
8. Make and add dressing.
9. Bake bacon on brown paper bags till crispy, crumble and add to salad, reserve 2 tablespoons for garnishing.
10. Garnish with bacon and green onion.
Cover with plastic wrap till ready to serve.
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:
- ½ 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 for some heat.
- ¼ cup Sweet Pickle Relish, or dill pickle relish if you like dill better.
- ½ cup of red bell pepper diced very small.
- ½ cup finely chopped Celery
Nutrition Information
Yield 14 ½ cup servingsServing Size ½ cup
Amount Per ServingCalories 125Total Fat 8gProtein 11g
Did you make this recipe?
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Lettuce Wraps
Serve chicken salad on a bed of lettuce or in lettuce wraps. This chicken salad recipe is also KETO friendly, low carb and wonderful in lettuce wraps! If you're trying to cut back on calories, serve chicken salad in lettuce wraps and you'll be completely satisfied... It's a delicious salad that's high protein and filling!
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.
