This is one of my favorite chicken salad recipes. I enjoy making it in the summer when it’s too hot to spend much time cooking. Using the Instant Pot keeps the process quick and prevents the house from warming up.
This classic chicken salad works equally well for a dressed-up gathering like a baby shower or a laid-back potluck. It’s simple to make, uses straightforward ingredients, and is one of the most popular lunch recipes I know. I served this at my daughter’s bridal shower and it looked beautiful on the table — everyone loved it.
There are many variations of chicken salad that include grapes, cranberries, or apples. This version is a traditional chicken salad without celery, and it’s an excellent way to use leftover rotisserie chicken as well. Be sure to use the full recipe card below for exact measurements and instructions.
Tools I Use
You don’t need many tools to make this chicken salad. Most are likely already in your kitchen. The items I use for this recipe include:
- Food processor for chopping onions and herbs.
- Instant Pot to cook the chicken breasts quickly and evenly.
- Large mixing bowl for combining and serving.
- Cutting board for dicing the chicken and other ingredients.
- Cookie sheet and paper bags for baking crisp bacon.
- Large spoon for mixing the salad.
- Serving spoon for presenting the salad.
- Plastic wrap to cover the serving bowl.
- An airtight container for leftovers.
Key Ingredients
I prefer to use organic, free-range chicken when I can, but regular chicken works fine if that’s more budget-friendly. This salad balances tender chicken with crunchy bacon, sweet grapes, and fresh herbs for a satisfying texture and flavor.
Why Red Onion?
Red onion is my choice for this recipe because its raw flavor is milder and sweeter than yellow onion. It also adds a pretty color contrast that enhances the presentation, so I recommend using red onion for both flavor and appearance.
Green Onions Too?
Using both red and green onions adds distinct textures and flavors. The green onions are milder and make a nice garnish when sprinkled on top with the bacon. They complement, rather than overpower, the red onion.
What About Lemon Juice?
Lemon juice is optional. The chicken, bacon, and onions are delicious on their own, but a little lemon brightens the flavors and lends a classic touch to the salad if you prefer it.
Make The Dressing
In a small bowl combine mayonnaise, sour cream, mustard powder (or Dijon), garlic powder (optional), the juice of half a lemon, salt, and pepper. Whisk until smooth, then toss with the chicken mixture until evenly coated.
Variations
Try one of these additions next time to tweak the classic chicken salad:
- 1/2 cup walnuts for extra crunch, especially useful if you’re skipping celery.
- Red pepper flakes for a hint of heat.
- 1/4 cup sweet or dill pickle relish for tang.
- 1/2 cup finely diced red bell pepper for color and freshness.
- 1/2 cup finely chopped celery if you want the traditional crunch.
How I Serve Chicken Salad
I love serving this chicken salad at room temperature on buttery croissants — it’s also excellent over a bed of greens or in a lettuce wrap. For a buffet-style presentation, set out a serving bar with washed lettuce leaves, sliced avocado, croissants or fresh bread, and a large bowl of the chicken salad so guests can assemble their own sandwiches.
Pairing
- Your favorite bag of chips.
- Jello salad for a classic potluck side.
- A fresh vegetable tray.
- Citrus fruit salad for a bright, refreshing side.
- Chocolate sheet cake or another simple dessert to finish the meal.
How To Store Chicken Salad
Keep leftovers covered in an airtight container in the refrigerator for three to five days. Leftover chicken salad is great for an easy lunch the next day. You can also freeze portions for later, though texture may change slightly after thawing.
Why Is My Chicken Salad So Dry?
Dry chicken salad usually means too many dry ingredients or not enough dressing. To fix it, add more mayonnaise, sour cream, or plain yogurt and a squeeze of lemon or lime to brighten the flavor.
How To Fix Runny Chicken Salad
Runny chicken salad often results from watery vegetables releasing moisture. To prevent this, add crunchy vegetables like celery or bell pepper just before serving. To fix a runny batch, stir in an extra spoonful of mayonnaise and mix well.
Instapot Chicken Salad with Bacon
Ingredients
- 3 chicken breasts Cooked in the Instant Pot.
- 2 cups chicken broth
- 1 red onion small, diced
- 1/2 Cup green onion chopped
- 1 tbsp parsley fresh (or 1 tsp dried)
- 1 tbsp dill fresh (or 1 tsp dried)
- 1/2 lb bacon slices cooked until crispy and crumbled
- 1 cup red grapes halved or quartered
- 2 teaspoons mustard powder or Dijon mustard
- 1/2 teaspoon garlic powder optional
- 2/3 cup mayonnaise avocado mayo works well
- 1/2 cup sour cream or plain Greek yogurt
- Juice from 1/2 a lemon or 1 tsp bottled lemon juice
- Salt & pepper to taste
- 8 croissants or 16 small, for sandwiches
Instructions
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Cook: Place thawed chicken breasts in the Instant Pot with 2 cups chicken broth and cook according to your Instant Pot instructions until the internal temperature reaches 165°F. Allow the pressure to release naturally before opening.
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Cool: Let the chicken cool slightly so it’s easy to handle.
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Dice: Chop the chicken into roughly 1/2-inch pieces; it may fall apart slightly, which is fine.
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Combine: Place the diced chicken into a large mixing bowl.
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Add: Dice the red onion (a food processor speeds this up) and add it to the chicken.
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Chop: Add chopped green onion, reserving a tablespoon for garnish.
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Herbs: Chop parsley and dill (or use dried) and stir them into the chicken.
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Fruit: Halve or quarter the red grapes and add them to the mixture.
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Bacon: Bake bacon on paper bags at 400°F until crispy, crumble, and add to the salad, reserving about 2 tablespoons for garnish.
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Dressing: In a small bowl whisk together mayonnaise, sour cream, garlic powder, mustard powder, and juice from half a lemon. Season with salt and pepper to taste.
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Toss: Add the dressing to the chicken mixture and gently toss until everything is evenly coated.
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Chill: Cover with plastic wrap and refrigerate until ready to serve.
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Garnish: Top with reserved bacon and green onion before serving.
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Serve: Spoon into croissants for sandwiches or place on a lettuce leaf for a lighter option.
Notes
Optional Add-Ins
If you’d like to customize the salad, try one or more of these additions:
- 1/2 cup walnuts for crunch.
- A pinch of red pepper flakes for heat.
- 1/4 cup sweet or dill pickle relish for tang.
- 1/2 cup finely diced red bell pepper for color and crunch.
- 1/2 cup finely chopped celery if you prefer the traditional texture.