This is one of my favorite chicken salad recipes. I love making it in the summer when it’s too hot to stand over the stove — the Instant Pot cooks the chicken quickly so the house doesn’t heat up and the salad comes together fast.
This classic chicken salad works beautifully for a dressed-up gathering like a baby shower and is equally at home at a casual potluck. It’s one of the simplest chicken recipes with straightforward ingredients, and it’s always a crowd-pleaser. I served this at my daughter’s bridal shower and it was a hit — pretty on the table and delicious on the plate.
There are many variations of chicken salad — some add grapes, cranberries, or apples. This version is a traditional chicken salad without celery, and it’s a perfect way to use leftover rotisserie chicken as well. Scroll to the recipe card below for the full printable recipe.
Tools I Use
You don’t need many tools to make this chicken salad — most are standard kitchen items. I use the following:
- Food processor for chopping onions and herbs
- Instant Pot for cooking chicken breasts
- Large mixing bowl for combining and serving
- Cutting board and knife for dicing chicken
- Cookie sheet and paper bags for baking crispy bacon
- Large spoon for mixing
- Serving spoon
- Plastic wrap to cover the bowl
- Airtight container for storing leftovers
Key Ingredients
I prefer organic, free-range chicken when possible, but regular chicken works fine if you prefer. The flavor of this salad comes from a few simple ingredients combined with crispy bacon and fresh herbs.
Why Red Onion?
Red onion is recommended for this recipe because its raw flavor is milder and slightly sweeter than yellow onion, and it adds a pleasant pop of color that makes the salad more attractive.
Green Onions Too?
Using both red and green onions gives a mix of textures and complementary flavors. Green onions add freshness and make an attractive garnish alongside the bacon, so don’t skip them.
What About Lemon Juice?
Lemon juice is optional. The salad is tasty without it, but a squeeze of lemon brightens the flavors and gives a classic chicken-salad finish if you prefer that tang.
Make The Dressing
In a small bowl, whisk together mayonnaise, sour cream, mustard powder (or Dijon), garlic powder (optional), the juice of half a lemon (or a teaspoon bottled lemon juice), and salt and pepper to taste. Stir until smooth, then toss with the salad ingredients until evenly coated.
Variations
Try these optional additions next time to change up the flavor or texture:
- 1/2 cup chopped walnuts for crunch
- Red pepper flakes for a bit of heat
- 1/4 cup sweet or dill pickle relish
- 1/2 cup finely diced red bell pepper
How I Serve Chicken Salad
I love this chicken salad served at room temperature on buttery croissants — the flaky texture pairs perfectly with the creamy filling. It’s also excellent spooned over greens or wrapped in lettuce for a lighter option. For a serving station, I arrange washed lettuce leaves, sliced avocado, croissants or fresh bread, and a large bowl of chicken salad so guests can build their own sandwiches or plates.
Pairing
- Your favorite bag of chips
- Jello salad
- A fresh veggie tray
- Citrus fruit salad
- Chocolate Texas sheet cake for dessert
How To Store Chicken Salad
Store leftovers in an airtight container in the refrigerator for three to five days. Leftover chicken salad makes an easy next-day lunch. You can also freeze portions for later, though texture may change slightly after thawing.
Why Is My Chicken Salad So Dry?
If the salad is dry, you likely added too many dry ingredients or not enough dressing. Fix it by stirring in more mayonnaise, sour cream, or plain yogurt, and add a squeeze of lemon or lime to refresh the flavor.
How To Fix Runny Chicken Salad
Runny chicken salad usually happens when vegetables release water. To prevent this, add vegetables just before serving. To fix it, stir in a little more mayonnaise or sour cream and mix until the dressing reaches the desired consistency.
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 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 15–30 minutes according to your Instant Pot manufacturer’s instructions, until internal temperature reaches 165°F. Allow the pot to naturally release and cool before opening.
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Cool: Let the chicken cool slightly.
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Dice: Cut the chicken into roughly 1/2-inch pieces. It may fall apart a bit as you chop — that’s 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 bowl.
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Add: Chop the green onion and add most of it to the salad, reserving a tablespoon for garnish.
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Add: Chop parsley and dill and stir into the chicken.
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Add: Halved or quartered grapes go in next for a touch of sweetness.
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Cook bacon: Bake bacon on paper bags at 400°F until crispy, crumble, and add to the salad. Reserve a couple of tablespoons for garnish.
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Make the dressing: In a small bowl combine mayonnaise, sour cream, garlic powder, mustard powder, and juice from half a lemon. Whisk until smooth and season with salt and pepper to taste.
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Mix: Pour the dressing over the chicken mixture and 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 or onto lettuce leaves for sandwiches or plated salads.
Notes
Optional Add-Ins
Try any of these additions to vary the texture and flavor:
- 1/2 cup chopped walnuts for crunch
- Red pepper flakes for heat
- 1/4 cup sweet or dill pickle relish
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely chopped celery, if you prefer it crunchy