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Pulled Chicken Salad

Pulled Chicken Salad

This Pulled Chicken Salad offers a perfect balance of creamy and crunchy textures, using high-quality ingredients for a fresh and flavorful meal. It's versatile, easy to prepare, and ideal for meal prep, making it a staple for midweek lunches and weekend picnics.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 Cups Cooked Chicken Breast or Thighs (Shredded)
  • 1/2 Cup High-Quality Mayonnaise
  • 1/4 Cup Greek Yogurt (Plain)
  • 3 Ribs Celery (Finely Diced)
  • 1/4 Cup Red Onion (Minced)
  • 1 Tablespoon Fresh Lemon Juice
  • 2 Tablespoons Fresh Dill or Parsley (Chopped)
  • 1 Teaspoon Dijon Mustard
  • Salt and Black Pepper to Taste
  • 1/2 Cup Sliced Grapes or Diced Apple (Optional)

Method
 

  1. Prepare the chicken by poaching it gently in simmering water until it reaches an internal temperature of 165°F. Let it rest for 10 minutes.
  2. Shred the chicken using two forks or a stand mixer with the paddle attachment.
  3. Finely dice the celery and mince the red onion. Soak the onion in cold water for 5 minutes, then pat dry.
  4. In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Add fresh herbs and season with salt and pepper.
  5. Combine the shredded chicken, celery, onion, and optional fruits in a large bowl. Pour the dressing over and toss gently.
  6. Taste and adjust seasoning if necessary. Cover and refrigerate for at least 30 minutes before serving.

Notes

Store in an airtight container in the fridge for up to 4 days. For a lighter version, substitute mayonnaise with Greek yogurt or mashed avocado.