Chicken Salad (Shredded), Healthy Recipe, low carb friendly by nature

This shredded chicken salad dish tastes exactly like the finest chicken salad you’ve ever had, from Costco!

This healthy recipe is ideal for meal prep, brunches, and picnics because it only requires a few simple ingredients and a quick and easy trick for shredding chicken.

It’s also delicious with rotisserie chicken. Whole30, paleo, keto, and low carb friendly by nature.

I’d never tell you this, but we adore Costco’s chicken salad.

The chicken is delicate and shredded, resulting in a rich and moist texture. The sauce is creamy and tasty without being overpowering with strong flavors.

But that chicken salad has a lot of strange stuff in it! Not only that, but their chicken salad has been linked to e.coli outbreaks in the past.

When you take a portion of prepared food, you’re getting additional ingredients and dangers that aren’t always worth it.

But don’t be concerned, sweetheart! This shredded chicken salad is perfect for Costco, and you’ll want to prepare it on a regular basis.

Why Is This Recipe So Delicious?

• It’s quite simple to create and only requires a few basic ingredients.
• It’s easy to make shredded chicken breasts with my method.
• You can make it even easier by using rotisserie chicken.
• The sauce is thick and creamy, but it’s also dairy-free, paleo, Whole30, and low-carb.
• The sweet onions and celery add delicate flavor to this delectable chicken salad.
• It’s ideal for bridal and baby showers, picnics, and meal preparation, and it makes a lot!

Is it possible to utilize rotisserie chicken?

Totally! To make this recipe, replace the chicken breasts with 2 1/4 pounds of rotisserie chicken flesh. You may also use Costco’s shredded rotisserie chicken. Isn’t that stuff delicious?!

Whole30 note: Both the rotisserie chicken and the packed, shredded rotisserie chicken are non-compliant with the Whole30 diet. Not in the least. Do not enter!

Easy Shredding Chicken Breasts

There are four distinct ways to shred chicken breasts quickly and easily.

1. There are two forks: old school and analog, although both are really easy. Shred the chicken breasts with two forks, working the forks apart from each other to shred the chicken. This method takes the longest but is also the most straightforward.
2. The simplest is a stand mixer. Using your hands, break up the cooked chicken breasts into chunks and set them in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until all of the chicken breast bits are crushed.
3. Mixer by hand: Using the regular attachments on your hand mixer and working at medium speed, repeat the process as described above.
4. The best texture comes from a food processor. This approach yields shorter chicken pieces than the others, and it’s my personal preference for shredded chicken salad. Break up the cooked chicken breasts into chunks and put to the food processor with the dough blade connected in two batches. It’s made of plastic, so it won’t turn your chicken into mush like a metal blade would. Process for 30 seconds or until shredded uniformly. Continue with the remaining chicken.

How Do You Make It?

1. Cook the chicken by placing it in a large skillet and covering it with chicken broth. Bring to a boil, then reduce to low heat and cook for 20-25 minutes, or until chicken breasts are cooked through and internal temperature reaches 160°F. Remove the skillet from heat, but keep the broth.
2. Use 2 1/4 pounds (36 ounces) cooked chicken without the skin as an alternative.
3. Shred the chicken using the method you choose from the list above.
4. In a large mixing bowl, combine all ingredients except the chicken broth (mayonnaise, celery, sweet onion, salt, and black pepper). 1 tablespoon at a time, add chicken broth to the mixture until it reaches the desired texture and smoothness. 4-6 tablespoons of chicken broth is what I use.

Refrigerate for up to 5 days in an airtight container.

Variations

Want to dress up your shredded chicken salad? So many possibilities!

• Like Tarragon Chicken Salad, add 1/4 cup minced fresh tarragon and a couple of handfuls of sliced almonds.
• For a tasty crunch, add 2 cups sliced red grapes and 2 cups diced green apple.
• Use 1 cup dried cranberries and 1 cup chopped walnuts. for a fall twist.
• For a more savory version, add 1 cup cooked, diced bacon and substitute some of the sweet onion in the recipe with chopped green onions (use 1/2 cup minced onion instead of 3/4 cup and 1/2 cup chopped green onions).
• To make a smokey, spicy variant, use chipotle mayonnaise instead of normal mayonnaise.
• For a Southern chicken salad, add 3-4 chopped hard-boiled eggs.

Chicken Salad

This recipe for shredded chicken salad is tasty and adaptable, and it tastes just like Costco’s. It’s naturally Whole30, paleo, and low carb friendly, making it ideal for baby and bridal showers, picnics, and meal prep.

Ingredients

• 3 pounds boneless skinless chicken breasts or 2 ¼ pounds cooked chicken, see Notes
• 1 32-ounce carton of chicken broth or chicken stock
• 1 ¼ cup mayonnaise plus more to taste
• 2 cups finely diced celery
• ¾ cup finely minced sweet onion
• 1 teaspoon freshly ground black pepper or use 2 teaspoons Everything Seasoning, see Notes
• 1 ½-2 teaspoons salt

Instructions

1. Cook the chicken by placing it in a large skillet and covering it with chicken broth. Bring to a boil, then reduce to low heat and cook for 20-25 minutes, or until chicken breasts are cooked through and internal temperature reaches 160°F. Remove the skillet from heat, but keep the broth. Use 2 14-pound (36 ounces) cooked chicken with the skin removed instead.
2. Shred the chicken using the way you choose in Notes.
3. In a large mixing bowl, combine all ingredients except the chicken broth (mayonnaise, celery, sweet onion, salt, and black pepper).
4. 1 tablespoon at a time, add chicken broth to the mixture until it reaches the desired texture and smoothness. 4-6 tablespoons of chicken broth is what I use. If desired, add extra mayo to taste.

Notes

• Make sure the skin is removed from cooked chicken. 2 14-pound cooked chicken meat is required. Shredded rotisserie chicken from Costco works well here.
• You can’t utilize Costco’s rotisserie chickens or shredded rotisserie chicken if you’re on a Whole30. Use
• Whole30-compliant chicken broth or stock, as well as Whole30-compliant mayonnaise.
• Replace the black pepper with 2 teaspoons of Everything Seasoning and start with 12 teaspoons salt if using
• Everything Seasoning. Season with extra salt and pepper to taste.
• Use regular white onions instead of sweet onions to make this extra low carb.

Nutrition Information

Serving: 1serving, Calories: 447kcal, Carbohydrates: 3g, Protein: 37g, Fat: 31g, Saturated Fat: 5g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 1292mg, Potassium: 814mg, Fiber: 1g, Sugar: 2g, Vitamin A: 191IU, Vitamin C: 11mg, Calcium: 33mg, Iron: 1mg, Net Carbs: 2g