Refreshing, light, and simple—this shredded chicken salad is designed for days when you want a meal that’s effortless yet satisfying. It uses pre-cooked chicken, fresh vegetables, and a balanced dressing that comes together in minutes. No cooking, no fuss, and no clutter—just clean, honest food that fits into a busy routine.
Why This Recipe Works
- No Cooking Required
Uses leftover or rotisserie chicken, saving both time and energy. - Clean, Balanced Flavors
Each component adds texture and freshness without overpowering the rest. - Quick to Assemble
Everything comes together in under 15 minutes from fridge to plate. - Versatile for Any Meal
Ideal for lunch, dinner, or as a make-ahead option for workdays. - Minimal Cleanup
Only a few bowls and utensils are required, keeping the kitchen neat.
Ingredients
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- ½ cup shredded carrots
- ¼ cup thinly sliced red onion
- ¼ cup chopped parsley or cilantro
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Additions:
- ½ avocado, cubed
- 2 tablespoons plain Greek yogurt for creaminess
- 1 tablespoon chopped nuts or seeds for crunch
Equipment Needed
- Large mixing bowl
- Small bowl for dressing
- Whisk or fork
- Measuring spoons and cups
- Serving spoon or tongs
Instructions
Step 1: Prepare the Ingredients
Place the shredded chicken into a large mixing bowl. Add diced cucumber, halved cherry tomatoes, shredded carrots, and sliced red onion. Keep the proportions even so the salad remains balanced in texture. This step is straightforward and takes just a few minutes.
Step 2: Make the Dressing
In a small bowl, combine olive oil, lemon juice, Dijon mustard, salt, and black pepper. Whisk until smooth. Taste and adjust seasoning as needed—add more lemon juice for brightness or a pinch more salt for depth. The dressing should be light, not heavy, allowing the ingredients to shine.
Step 3: Combine the Salad
Pour the dressing over the chicken and vegetables. Toss gently using tongs or a large spoon until evenly coated. Avoid overmixing to preserve the freshness and shape of the vegetables.
Tip: If adding avocado or yogurt, fold them in last to prevent them from breaking down or making the salad watery.
Step 4: Chill or Serve Immediately
For best flavor, refrigerate for 10–15 minutes to let the dressing absorb slightly into the chicken. Serve it cold as a main dish or spoon it over mixed greens for a lighter option.
Step 5: Store Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Stir lightly before serving again to redistribute the dressing.
Tips and Tricks
Use Quality Chicken
Rotisserie chicken is ideal because it’s tender and flavorful. If using homemade, season it lightly before shredding for best results.
Keep It Crisp
If you plan to make it ahead, store the dressing separately and mix it in right before serving. This keeps vegetables crunchy and fresh.
Adjust the Base
This salad works well with different vegetables—try shredded cabbage for crunch or diced bell peppers for color.
Add Protein Variety
You can replace chicken with canned tuna, turkey, or even chickpeas for a vegetarian version.
Serve Multiple Ways
Serve it as a sandwich filling, a topping for greens, or as a light side dish next to soup or bread.
Recipe Variations
Creamy Chicken Salad
Add 2 tablespoons of plain Greek yogurt or light mayonnaise. Mix until the texture becomes slightly creamy but not heavy.
Mediterranean Chicken Salad
Add crumbled feta, chopped olives, and a sprinkle of oregano. Replace parsley with basil for a fresh twist.
Asian-Inspired Chicken Salad
Swap lemon juice for rice vinegar and olive oil for sesame oil. Add sliced green onions, cabbage, and toasted sesame seeds.
Avocado Chicken Salad
Mix in cubed avocado and a squeeze of lime instead of lemon. Skip the mustard and add cilantro for a fresher flavor.
Spicy Chicken Salad
Add a dash of hot sauce or a pinch of red pepper flakes to the dressing for gentle heat.
Frequently Asked Questions
Can I use canned chicken for this recipe?
Yes. Canned chicken works as a quick substitute, though fresh or rotisserie chicken offers a better texture. Drain well and shred before using to avoid excess moisture.
How can I keep the salad from becoming soggy?
If making ahead, store the dressing separately and mix it in before serving. Use firm vegetables like cucumber and carrots instead of watery ones like tomatoes if planning for long storage.
Can I make this salad dairy-free?
Yes. Simply omit yogurt or cheese-based ingredients. The olive oil and lemon dressing keeps it flavorful without dairy.
Is it meal-prep friendly?
Absolutely. You can prepare all components up to three days in advance. Keep the salad undressed until you’re ready to eat.
Can I use pre-shredded bagged vegetables?
Yes. Store-bought coleslaw mix or shredded carrots save even more time and reduce cleanup. Just make sure they’re fresh and crisp before adding to the salad.
Summary
This shredded chicken salad fits perfectly into a modern kitchen—quick to make, balanced in flavor, and easy to clean up after. It’s a meal that works for busy days, healthy lunches, or simple dinners. With minimal effort and a few fresh ingredients, you’ll have a dish that’s light, practical, and satisfying.
Your New Go-To Shredded Chicken Salad Recipe
Course: Cooking4
servings15
minutes300
kcalIngredients
2 cups shredded cooked chicken
1 cup diced cucumber
1 cup cherry tomatoes, halved
½ cup shredded carrots
¼ cup thinly sliced red onion
¼ cup chopped parsley or cilantro
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
Directions
- Combine chicken, cucumber, tomatoes, carrots, onion, and herbs in a large bowl.
- Whisk olive oil, lemon juice, mustard, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently to coat.
- Chill for 10–15 minutes before serving or serve immediately.
- Store leftovers in an airtight container for up to 3 days.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
