One Pot Chicken Salad: Quickest Easy Meal EVER!

One pot chicken salad is the ultimate quick and satisfying lunch. Forget complicated recipes and piles of dirty dishes. This simple recipe transforms pantry staples into a creamy, flavorful salad perfect for sandwiches, wraps, or enjoying straight from the bowl.

This one pot chicken salad recipe is inspired by my grandmother, who always had a knack for making something delicious out of seemingly nothing. I remember watching her effortlessly whip up chicken salad with leftover roast chicken and a handful of simple ingredients. It’s a dish that’s both comforting and incredibly easy, and I’m thrilled to share my updated version with you.

Why You Will Love This one pot chicken salad Recipe

This recipe isn’t just about convenience; it’s about flavor that packs a punch. Everything cooks together in one pot, infusing the chicken with delicious flavor as it poaches. You will love how easy it is to throw together on a busy weeknight or for a quick weekend lunch. No fuss, just fabulous food.

This one pot recipe will become a staple because:

• It’s ready in under 30 minutes.
• It uses minimal dishes, making cleanup a breeze.
• It’s incredibly versatile – perfect for sandwiches, crackers, or salads.
• The flavor is far more complex than traditional chicken salad.

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Ingredients Needed for This one pot chicken salad Recipe

Here’s what you will need to create this flavor packed meal:

• 1.5 lbs boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup dried cranberries
• 2 tbsp chopped fresh parsley
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste

How to Make This one pot chicken salad Recipe

1. Place chicken breasts in a large pot.
2. Pour chicken broth over the chicken, ensuring it’s fully submerged. Season with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 1520 minutes, or until chicken is cooked through (internal temperature reaches 165°F).
4. Remove chicken from the pot and let it cool slightly. Reserve 1/2 cup of the broth.
5. Shred the chicken using two forks or your hands.
6. In a large bowl, combine shredded chicken, mayonnaise, celery, red onion, dried cranberries, parsley, Dijon mustard, lemon juice, and reserved broth (add more broth to reach your desired consistency).
7. Season with salt and pepper to taste.
8. Stir all ingredients until they're combined.
9. Serve immediately or chill for later.

How to Serve This one pot chicken salad Recipe

This one pot chicken salad is incredibly versatile! Pile it high on your favorite sandwich bread, spread it on crackers for a quick snack, or serve it over a bed of lettuce for a light and refreshing salad.

• Sandwich: Use croissants, sourdough, or your favorite bread. Add lettuce, tomato, or sprouts for extra flavor and texture. Consider trying a One Pot Turkey Salad for a similar, yet different, flavor profile!
• Crackers: Serve with whole grain crackers, Ritz crackers, or homemade crackers.
• Salad: Serve over mixed greens, spinach, or romaine lettuce. Add avocado, cucumber, or cherry tomatoes for a more vibrant salad.
• Wraps: Wrap in lettuce or tortilla for a fresh dish with your one pot chicken salad.

How to Store This one pot chicken salad Recipe

Proper storage is key to enjoying your one pot chicken salad.

• Refrigeration: Store leftover chicken salad in an airtight container in the refrigerator for up to 34 days.
• Freezing: Freezing after making your One Pot Salmon Salad? While technically possible, freezing this chicken salad is not recommended due to the mayonnaise, which can separate and become watery upon thawing. You can opt for an alternative recipe, such as a One Pot Salmon Bowl.
• Reheating: No reheating is necessary, because it's best to enjoy this chicken salad cold.

Tips to Make This one pot chicken salad Recipe

Want to elevate your one pot chicken salad? Here are some helpful tips:

• Ingredient Swaps: Use Greek yogurt instead of mayonnaise for a lighter option. Swap cranberries for chopped grapes or apples for a different sweetness. Add a pinch of curry powder for a unique flavor twist.
• Success Tips: Don’t overcook the chicken, as it will become dry. Let the chicken cool slightly before shredding to avoid burning your fingers.
• Common Mistakes to Avoid: Avoid using too much mayonnaise, as it can make the salad too heavy. Be sure to chop the celery and red onion finely for even distribution.
• Pro Tip: Add a dash of hot sauce or a pinch of cayenne pepper for a little kick.

Helpful Notes for This one pot chicken salad Recipe

Here’s some extra information to ensure success with this recipe.

• Chicken Details: You can use leftover cooked chicken or rotisserie chicken in place of poaching the chicken breasts to save a step.
• Equipment Recommendations: A good, large pot is essential for poaching the chicken. A sharp knife is helpful for chopping the vegetables.

Variation of This one pot chicken salad Recipe

Experiment with different variations to find your favorite.

• Seasonal Twist: Add chopped fresh dill and cucumber in the summer for a light and refreshing taste. In the fall, try adding toasted pecans and dried cranberries.
• Optional Version: Add a hard boiled egg for added protein or a 1/4 cup of chopped pickle relish to the chicken salad.
• Creative Modification: You can also add bacon bits, or try subbing lime for lemon.

Frequently Asked Questions

Conclusion

This one pot chicken salad is a testament to how simple ingredients can create something truly delicious. With its creamy texture, satisfying flavors, and ease of preparation, this recipe is sure to become a new favorite. So, gather your ingredients, grab a pot, and let’s make some amazing one pot chicken salad together! Don’t forget to share your creations and variations in the comments below.

One Pot Chicken Salad: Quickest Easy Meal EVER!

A quick and easy one pot chicken salad recipe perfect for sandwiches, wraps, or enjoying straight from the bowl.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Lunch
Cuisine: American

Nutrition:

Calories: 350
Protein: 30g
Carbs: 15g
Fat: 20g

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup dried cranberries
• 2 tbsp chopped fresh parsley
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Place chicken breasts in a large pot.
2. Pour chicken broth over the chicken, ensuring it’s fully submerged. Season with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F).
4. Remove chicken from the pot and let it cool slightly. Reserve 1/2 cup of the broth.
5. Shred the chicken using two forks or your hands.
6. In a large bowl, combine shredded chicken, mayonnaise, celery, red onion, dried cranberries, parsley, Dijon mustard, lemon juice, and reserved broth (add more broth to reach your desired consistency).
7. Season with salt and pepper to taste.
8. Stir all ingredients until they’re combined.
9. Serve immediately or chill for later.

Notes

• For a lighter version, use Greek yogurt instead of mayonnaise. Feel free to experiment by swapping out the cranberries for chopped grapes or apples.