Chicken Salad

How to Make Shredded Chicken

Making shredded chicken for this or other recipes is very simple and takes less than 20 minutes.

1. Place the chicken in a sauce pan with enough water to cover it.
2. Bring the water to a boil and simmer over low heat for 4 to 10 minutes or until the chicken registers 165 degrees on an instant read thermometer.

A note on the thermometer: I love that one because it can be easily kept in while the chicken cooks. It has an alarm that lets me know exactly when it reaches 165 degrees.

You can also use your Instant Pot to make shredded chicken. Another great option is to use a rotisserie chicken. Sometimes I like to buy several, shred them, and freeze them.

Please note that you will need 1 pound of raw chicken to make 3 cups of shredded chicken.

Why No Nuts

You will notice that I didn’t use any nuts in this recipe, though many chicken salad recipes call for it. I really love the sweet crunch that grapes give this recipe and didn’t think the nuts were necessary.

If your family likes nuts in it, I would recommend toasting 1/4 cup of almond slices and adding those in.

What to Serve Chicken Salad On

My favorite way to eat this is on a nice soft buttery croissant. But it is delicious on any bread or bun for an amazing chicken salad sandwich. It would also be great in a wrap.

If you want to make this a lower carb recipe, you could eat this in endive or Bib Lettuce cups like in my Chicken Lettuce Wraps. This is also great just eaten with a fork or on a bed of salad greens.