Crunchy Shredded Chicken Salad

Crunchy Shredded Chicken Salad
  • Prep Time: 10
  • Total Time: 30
  • Servings: 4-6

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About this Recipe

Uniquely different, this fresh crisp chicken salad can be served as a healthy lunch or a cold supper. Crunchy veggies and earthy walnuts bound together by a creamy buttermilk dressing.


4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
4 tbsp (60 mL) Mayonnaise
4 tbsp (60 mL) Buttermilk
1 tsp (5 mL) Dry mustard
2 tbsp (30 mL) Lemon juice
1/2 tsp (2 mL) Hot sauce, (optional)
2 Celery stalks, diced
1 Small English cucumber, finely chopped
4 Green onions, chopped
1/2 cup (125 mL) Walnut halves, coarsely chopped
1 Small bunch parsley, stems removed and coarsely chopped
Salt and pepper to taste


FILL a large skillet with 1 ½ inches (4 cm) of salted water and bring to a boil. Add chicken, cover, reduce heat and gently simmer for 8 to 10 minutes. Remove from heat, do not remove cover and let chicken steam about 12 minutes. Internal temperature of chicken should read a minimum of 170˚F (77˚C).

REMOVE chicken from skillet and let cool enough to handle. Shred chicken using two forks and set aside.

COMBINE mayonnaise, buttermilk, dry mustard, lemon juice and hot sauce in a large bowl. Stir in chicken, celery, cucumber, green onions, walnuts and parsley. Season with salt and pepper.

DIVIDE between bowls and serve.


Add a diced apple for a crunch & sweet addition.

Refrigerate any leftovers and use in Dempster’s Pitas or Tortillas for a quick lunchbox fix the next day.

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