Best Chicken Salad
A comforting and easy-to-make chicken salad, perfect for weeknights and casual gatherings.
Ingredients
Main Ingredients
- 1 pound Shredded Chicken Tender, protein base
- 1 14.5 oz Peas and Carrots Drained and rinsed, adds sweetness and color
- 1 8.75 oz Corn Drained and rinsed, adds sweetness and crunch
Dressing Ingredients
- 1 cup Greek Yogurt or sour cream or Mexican crema Creamy texture, tangy flavor
- ¼ cup Mayonnaise Adds richness and moisture
- 1 teaspoon Mustard Sharp flavor and depth
- 1 tablespoon Pickled Jalapeno Juice Zesty acidity
- 1-2 pieces Pickled Jalapenos Diced, for spicy flavor
- 1 teaspoon Salt Enhances all flavors
- ¼ teaspoon Pepper Adds warmth
Serving Options
- to taste pieces Tostadas, Saltines, or Lettuce leaves For crunch or a fresh base
Instructions
Preparation
- Begin by cooking the chicken breast until fully cooked to an internal temperature of 165°F. You can do this in the Instant Pot or by poaching it. Ensure the water simmers gently.
- Once the chicken has cooled, shred it into bite-sized pieces.
Mixing the Dressing
- In a large bowl, combine Greek yogurt (or sour cream), mayonnaise, mustard, diced pickled jalapeños, jalapeño juice, salt, and pepper. Whisk until smooth.
Combine Ingredients
- Add the shredded chicken along with the drained corn, peas, and carrots to the bowl. Gently fold everything together until evenly coated.
- Taste the mixture and adjust seasoning if necessary.
Chilling
- If not serving immediately, cover the bowl and refrigerate until ready to eat.
Notes
For extra flavor, consider adding herbs or spices. Chill the salad for at least 30 minutes before serving to enhance flavors.
Nutrition
Serving: 1g
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