Melissa Jo’s Chicken Salad

This chicken salad is so darn delicious! YOU MUST try! You start with perfectly boiled chicken so it’s nice and juicy. Then, you add lots of delicious vegetables diced super small! Add some mayo and other ingredients and you have the perfect chicken salad to eat all week for lunch! I can’t wait for you to try this!

Melissa Jo's chicken salad
chicken salad

Video

@melissajorealrecipes

My favorite lunch! Chicken salad! #chickensaladrecipe #mealprep #summerrecipes

♬ original sound – Mealtime with Melissa

Photos of the Process: 

diced veggies for chicken salad
shredded chicken

Melissa Jo Real Recipes

chicken salad
Melissa Jo's chicken salad

Melissa Jo’s Chicken Salad

Melissa Jo

Ingredients
  

  • 3-4 lbs. of chicken breasts
  • 1/4 of a large red onion diced small
  • 3 stalks of celery diced small
  • 3 carrots peeled and diced small
  • salt and pepper to taste
  • 3/4 cup of mayo
  • 1/2 cup of sour cream
  • 1/2 cup of Craisins dried cranberries

Instructions
 

  • dice the vegetables nice and small
  • Boil the chicken breasts in water seasoned with salt and pepper about 10 minutes at a simmer or until the internal temperature is 165 (cover the pot while boiling)
  • let the chicken cool down about 5 minutes and rest
  • shred with two forks or with a hand held blender
  • add the vegetables and shredded chicken to a large bowl and mix together with your hands
  • add the mayo and sour cream and mix
  • add the dried cranberries and mix
  • add salt and pepper to taste
  • wrap it up and store in the refrigerator for the week and serve on a roll, in a bell pepper, or a tomato and cover in your favorite hot sauce! (If you’re spicy!)

Notes

  • How to Boil Chicken Breast: bring a pot of water to boil. Add a lot of cracked black pepper and salt to the pot. Drop the chicken breasts into the pot so the breast is completely submerged in the water. Drop the boil to a simmer. Cover the pot and boil about 10 minutes. Remove one breast and check for an internal temperature of 165 with a meat thermometer. Here’s the one I use: https://amzn.to/3CiEzS5
  • Shred the chicken: let the chicken cool down a bit. Then shred the chicken with two forks OR use a hand held blender.
  • Vegetables: Dice the veggies as small as possible. This is the key to a super delicious chicken salad.
  • Creaminess: Use as much or as little mayo and sour cream as you like! It all depends on how much chicken you boil and shred. My recipe calls for what I like in a chicken salad. I usually use a bit more mayo then sour cream.
 
Tried this recipe?Let us know how it was!

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