Shredded Chicken Salad

In the warmer months, I try my best to avoid turning on the oven during the day. My house literally turns into a full-blown sauna as soon as I hit the “bake” button, and boy do I wish I was over exaggerating. My shredded chicken salad is the perfect lunch to enjoy while relaxing on the deck or under a blasting AC.  This chilled dish is perfect for those scorching days outside. The best part about this recipe, aside from its simple yet delicious taste, I can make it ahead of time for a hassle-free meal that doesn’t break a sweat.

The Chicken

Great chicken salad starts with chicken. I prefer to boil my thawed chicken breasts for a tender and juicy result. While canned chicken may seem convenient, boiled chicken can be whipped up in 2 easy steps. In a small pot with enough chicken broth to completely cover the chicken, boil chicken for 15-20 minutes over medium-high heat. Once the chicken is cooked completely, or no longer pink inside, remove from pot, let cool, and shred. As an alternative to chicken broth, boiling with water and a chicken bouillon square gets the job done as well. I find that the chicken broth or chicken bouillon cube adds a bit of flavor to the chicken and it prevents my house from being overtaken by the unpleasant aroma of boiled chicken.

If boiled chicken just isn’t your jam, shredded baked chicken or rotisserie chicken is also a fair option. When baking, be sure to monitor your chicken closely to prevent overcooking. No one is a fan of dry chicken.  To shred, grab two forks and use one fork to hold the chicken in place and the other to pull the meat apart. While chicken salad can be made with cubed chicken, I find that shredded chicken is best for topping crackers with.

Once your chicken is shredded,  proceed to add the remaining condiments, vegetables, eggs, and light seasonings. When cutting your celery, I would advise slicing each stalk and then dicing to avoid huge chunks of celery throughout the salad. Also, I tend to grate my carrots rather fine so that my chicken salad is not too heavy on the crunch.

I love chicken salad for a midday lunch with the girls or a light lunch alone. Regardless of the occasion, this dish is so versatile you will find yourself eating it constantly.  Try serving on top a bed of fresh spinach leaves, with crackers, or on a nice toasted croissant as a sandwich. With so many ways to enjoy, this is sure to be a hit at your next midday gathering.

What’s a summertime lunch without a refreshing glass of wine? A fruity Pinot Grigio or Chardonnay with hints of apple would pair nicely with this dish. I also tried this with my favorite salad pair, sparkling rosé, and it was mighty delicious! What did you end up pairing this dish with?