Simple Creamy Chicken Salad Recipe

The way in to this extremely basic yet famous velvety chicken plate of mixed greens is utilizing your Kitchenaid stand blender or your food processor to truly shred the chicken well.

Try not to skirt this progression and think you’ll just kinda blindly go for it with your blade.

There is something in particular about utilizing the oar of your stand blender to shred the chicken that will make even the driest chicken bosom simply taste magnificent in this serving of mixed greens.
On the off chance that you basically follow my bearings, this likely could be the creamiest, and most soggy chicken serving of mixed greens you’ve at any point had.

Creamy Chicken Salad

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Recipe by twosleevers Course: Salads, MainCuisine: AmericanDifficulty: Easy


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Serve any version of this creamy chicken salad on a bun or Keto bread for a delicious lunch or picnic


  • 4 cups chicken breasts, cooked

  • 1/3 cup (112 g) mayonnaise

  • 1 cup (101 g) Celery, thinly sliced

  • 1/4 cup (35.75 g) Almonds, sliced

  • 1 teaspoon (1 teaspoon) Kosher Salt

  • 1-2 teaspoons (1 teaspoons) Ground Black Pepper


  • Place cooked chicken meat in your Kitchenaid or other stand mixer. Use the paddle to shred the chicken. Do not skip this step! This is the key to why this salad is very creamy, moist, and just delicious. You can do this by pulsing in a food processor as well. This step is critical to finely shredding the chicken
  • Mix in everything into the chicken, and eat.
  • No really, it’s that simple.


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