Easy Shredded Chicken Salad (5 Ingredients, 30 Min)
If you're looking for an easy salad that you can make with only a few ingredients, this shredded chicken salad is perfect. You only need five ingredients to prepare this.
Equipment
- Large pot
- Large mixing bowl
- Two forks (for shredding chicken)
- Measuring cups and spoons
- Airtight storage container
- Instant-read thermometer (for checking chicken doneness)
Ingredients
- 8 small chicken tenders about 1 lb / 450g
- 1 cup plain yogurt 8 oz / 225g
- ½ cup mayonnaise 4 oz / 115g
- 1 cup walnuts chopped, 8 oz / 225g
- ¾ cup couscous dry, 130g
Instructions
- Place the chicken tenders in a large pot and cover with cold water by about 1 inch. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 12–15 minutes until the internal temperature reaches 165°F / 74°C. Small tenders will be done closer to 12 minutes; larger chicken breasts may take 20–25 minutes.8 small chicken tenders
- Remove the chicken from the pot and let it rest for 5 minutes until cool enough to handle. Shred each piece using two forks — hold the chicken steady with one fork and pull the meat apart with the other. Shred into thin, even strands for the best texture.8 small chicken tenders
- Add the shredded chicken, plain yogurt, mayonnaise, chopped walnuts, and dry couscous to a large mixing bowl. Stir until everything is evenly combined. The mixture will look quite wet at this stage — that's normal. The dry couscous will absorb the excess moisture as it chills.8 small chicken tenders, 1 cup plain yogurt, 1/2 cup mayonnaise, 1 cup walnuts, 3/4 cup couscous
- Cover the bowl tightly with a lid or plastic wrap and refrigerate for at least 3–4 hours, or preferably overnight. The couscous needs this time to fully hydrate and firm up the salad.
- Serve the chilled chicken salad on a croissant or roll with lettuce and tomato, in a bowl alongside tortilla chips, or over mixed greens. Add diced pickles or a squeeze of lemon juice for extra flavour.
Notes
Storage: Refrigerate in an airtight container for up to 3 days. The texture is best on day 2 once the couscous fully hydrates. Does not freeze well — the yogurt and mayo separate upon thawing.
Make-Ahead: Boil and shred the chicken up to 2 days in advance and refrigerate separately. Mix everything the night before you need it.
Walnuts: Store walnuts separately and add fresh each time you serve — mixed in from the start, they soften by day 2.
Substitutions: Swap walnuts for pecans or sliced almonds. Use Greek yogurt for a thicker, tangier result. Rotisserie chicken works in place of boiled tenders and eliminates the cooking step entirely.
Pro Tip: Let the salad chill for at least 3–4 hours (or overnight) before serving. The dry couscous needs time to fully hydrate and firm up the texture.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 24gProtein: 26gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 52gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 117mgSodium: 580mgPotassium: 1037mgFiber: 5gSugar: 12gVitamin A: 302IUVitamin C: 3mgCalcium: 347mgIron: 3mg
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