This 5 ingredient shredded chicken salad recipe is the ultimate easy lunch. Put it in a sandwich, on a salad, or eat it as a dip for a healthy meal or snack.
Meal prep lunches save LIVES. No, I'm not being dramatic. If you've ever been in a situation where A) you're super hangry or B) the only food options are expensive, it's the best feeling when you know your healthy meal prep lunch is waiting for you. Adult lunchables are my meal prep go-to, but I'm always looking for ways to spice it up.
That is why I created the FALL into meal prepping challenge! For the next four weeks I'm going to be bringing you a new balanced lunch that you'll actually get excited about. Starting with: the 5 ingredient chicken salad recipe of your dreams!
Why This Recipe is Dietitian Approved
- It's easy! There's northing I love more than a "set it and forget it" meal. All you need is 10 minutes of hands on time for this 5 ingredient chicken salad recipe.
- Quick protein option. Protein is often the nutrient that we tend to forget about, especially when we're in a hurry. Having a fast prepped protein to add into meals is a game changer for a filling meal.
- Versatile and customizable. Make a batch and use it for a variety of meals to keep things interesting. Add it to salads, serve it in a wrap, eat it as a dip... this is the chicken salad that does it all!
Ingredients
- Chicken breast
- Salt and pepper
- BBQ sauce
- Plain Greek yogurt
- Mayonnaise
- Coleslaw mix
Instructions
Preheat oven to 450°F.
Season chicken breast with salt and pepper and place in a shallow baking dish. Cook for about 15-18 minutes, until chicken is completely cooked (until it reaches an internal temperature of 165°F).
Shred the chicken using a stand mixer, two forks or a hand mixer. (details above).
To a large mixing bowl, add shredded chicken, yogurt, mayonnaise, coleslaw and BBQ sauce.
Mix until fully combined. Season with salt and pepper.
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free. Ensure the BBQ sauce you use is also gluten-free.
To make dairy-free: Skip the Greek yogurt and replace with mayo.
To make vegan: Try my chickpea salad for a similar vegan option!
To make nut-free: This recipe is naturally nut-free.
Not a fan of chicken salad? I also have recipes for pickle egg salad and a Mexican tuna salad!
Equipment
- Stand mixer (optional)
- Baking dish
Storage
Store leftover chicken salad in the fridge for up to 4 days in an airtight container.
Top Tip
As long as you have a total ½ cup, you can use any ratio of mayonnaise to Greek yogurt that works best for you. Adding more Greek yogurt decreases the fat content, however will create a slightly less creamy taste and texture. Adding more mayonnaise will increase the fat content but will result in a smoother, creamier chicken salad!
To shred your chicken: To easily shred your chicken once cooker, add the chicken breasts to the bowl of a stand mixer, use the paddle attachment and turn your mixer to the 'high' setting. This is my best tip for quickly shredding chicken, but you can always pull it together with two forks if you don't have a stand mixer.
Frequently Asked Questions
If your chicken is too dry, you either overcooked your chicken OR the ratios are slightly off. Simply add another tablespoon of mayonnaise or yogurt and try mixing again!
I always recommend choosing a lower sugar BBQ sauce. Sauces can be a sneaky source of hidden sugars so it's always something I like being mindful of whenever I can. I like the BBQ sauce from Stubbs, because it's a little lower in sugar but still tastes great.
I have a couple of suggestions:
- classic chicken salad sandwich or chicken salad wrap
- as a dip for pita, tortilla or veggies
- in a burrito bowl
It's so versatile and tastes delicious in so many meals! Let me know your favourite way to enjoy chicken salad in a comment.
Adding coleslaw mix is a convenient way to add in additional veggies and fibre for a balanced meal.
In my opinion, yes! Chicken salad is packed with protein, and replacing some mayo with Greek yogurt gives it an extra protein boost. I've also added in coleslaw mix for some fibre, colour and crunch!
More Easy Meal Prep Ideas
Looking for more easy lunches? Try one of these recipes:
PS. I love seeing my recipes in action! If you decide to make my 5 ingredient chicken salad recipe, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Easy 5 Ingredient Shredded Chicken Salad
Ingredients
- 1 lbs boneless, skinless chicken breasts (about 2 chicken breasts)
- salt and black pepper to taste
- ½ cup lower sugar BBQ sauce
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 4 cups bagged coleslaw mix
Instructions
- Preheat oven to 450°F.
- Season chicken breast with salt and pepper and place in a shallow baking dish. Cook for about 15-18 minutes, until chicken is completely cooked (until it reaches an internal temperature of 165°F).
- Shred the chicken using a stand mixer, two forks or a hand mixer. (details above).
- To a large mixing bowl, add shredded chicken, yogurt, mayonnaise, coleslaw and BBQ sauce and mix until fully combined. Season with salt and pepper.
Jan Ramse Brick says
Delicious! Thanks. Such a cool hack for the chicken shredding too. I didn’t know I could use my stand mixer for that. But high? My chicken went everywhere. lol My dog was pretty happy. Low worked better for me.
Nicole Addison says
Hi Jan! I usually start on low and work my way up to high- it depends on how larger your mixer is though!
Yancy says
This is such an easy recipe! It's delicious and the perfect addition to any meal prep week. I will be making over and over again!
Kim Johnson says
Loved this recipe! Never would have thought of BBQ sauce but it really works! We didn't add some finely chopped tomatoes and cucumbers and it's a hit.
Thank you so much for your great ideas and recipes!