My homemade chicken salad recipe is easy to make and loaded with crunchy celery, juicy chicken thighs, sweet relish, and is tossed in a creamy mayo dressing. This uber versatile classic is perfect for meal prep and can be served on sandwiches, green salads, crackers!
4Dandy celery sticksdivided (2 cut in half & 2 chopped)
1yellow onionquartered
1tablespoonkosher salt
4eggshardboiled and chopped finely
2scallionsthinly sliced
lettuceoptional
tomatosliced (optional)
red onionthinly sliced (optional)
sliced bread
Dressing
1 ¼cupmayonnaise
½cupsweet relish
2tablespoonsfresh lemon juice
1tablespoonWorcestershire sauce
¼teaspoonliquid smoke
1teaspoonhot sauce
1teaspoonyellow mustard
½tablespoongarlic powder
½tablespoononion powder
¼teaspoonkosher salt
¼teaspoonblack pepper
⅛teaspooncelery seed
Instructions
Prepare chicken
Separate chicken thigh from the chicken skin. Place the chicken (thighs & skin), water, two stalks of celery, onion, bouillon seasoning, and salt into a 6 quart instant pot. Water should cover all the contents by at least an inch.
Seal the Instant Pot according to the manufacturer's instructions. Set the Instant Pot to manual, high pressure, for 20 minutes.
Quick pressure release the instant pot. Drain and transfer chicken to a sheet pan. Discard chicken skin and freeze or reserve stock for later. Let chicken cool until able to handle safely. Remove bones and gristle then shred chicken with a fork (or dice as preferred). Refrigerate chicken until you are ready to combine with the dressing.
Prepare Dressing
In a medium bowl whisk together all the dressings ingredients then refrigerate until you are ready to combine with chicken.
Prepare Salad
In a large bowl add shredded chicken, dressing, chopped celery, scallions, hardboiled eggs and toss until thoroughly combined. Cover and refrigerate until ready to serve. The longer the chicken salad has to rest and chill better after it tastes. If possible, make a day ahead.
Assemble Sandwich
Spread chicken salad between two slices of bread and top with your favorite fixings like lettuce, tomato, and onion. This salad also pairs well with your favorite crackers.
To cut time start with rotisserie chicken and avoid having to cook the chicken from scratch. Remove skin and bones and shred the meat. You will need approximately 2 lbs of shredded meat for this recipe.
If you don’t have an instant pot don’t fret. You can prepare the chicken the same way in a large pot with a lid. Add liquid and seasoning to pot on high heat to reach a boil. Reduce to a simmer, add chicken and cover with lid. Cook for 20 minutes or until the chicken is cooked through and tender.
For a little added sweetness add ¼ - ½ teaspoon of sugar to your salad dressing.
For a little added kick of spice add ¼ ½ teaspoon of cayenne pepper to your salad dressing.