Shredded Chicken Salad(Costco Style)

This one’s for all of us who have wandered into Costco just for paper towels and walked out with a tub of their chicken salad because — let’s be honest — it’s addictively good. But I’ll tell you what’s even better? Making it at home with clean ingredients, super fresh chicken, and none of that mystery stuff on the label. This homemade shredded chicken salad is creamy, crisp, and every bit as satisfying — and you don’t need a membership to enjoy it.

I usually make this on a Sunday and keep it in the fridge for the week. It’s great for stuffing into croissants, piling high on toasted sourdough, or just scooping straight from the bowl when I need a quick bite between writing blog posts and wrangling dinner. If you’ve got leftover rotisserie chicken or meal-prepped breasts, this comes together in no time.

Why This One’s a Keeper

Let me tell you why I keep coming back to this salad, week after week:

• It’s fuss-free: Just a few pantry and fridge staples, nothing fancy.
• Meal prep gold: It holds up beautifully in the fridge for several days, so lunch is ready when you are.
• Rotisserie chicken works great: A total lifesaver on busy days.
• Dairy-free but still creamy: Thanks to mayo and a splash of broth. It’s rich without being heavy.
• That classic crunch: The celery and sweet onions make it sing.
• Picnic and party approved: I’ve taken this to baby showers, packed it for road trips, and served it on croissants at brunch — it always disappears.

Using Rotisserie Chicken? You Bet

If you’re in a rush, rotisserie chicken is a gift. Just make sure you have around 2¼ pounds of meat (skin off). Costco’s pre-shredded rotisserie chicken works too and has a nice soft texture.

Just a heads-up: If you’re doing Whole30, steer clear of store-bought rotisserie options — most of them sneak in sugar or preservatives.

How I Shred Chicken (4 Ways That Actually Work)

Here’s how I’ve shredded more chicken than I care to admit over the years. All methods work — pick what’s easiest for you.

• Two forks: Old school, reliable, and perfect when you just have one or two breasts to shred.
• Stand mixer: Break the cooked chicken into chunks and toss them in with the paddle attachment. Just a few turns on low speed and you’ve got shredded chicken in seconds.
• Hand mixer: Same idea as the stand mixer, just use a regular mixing bowl and beat the chicken on medium.
• Food processor with dough blade: This is my favorite. It gives short, uniform shreds that are ideal for chicken salad. Just don’t use the metal blade — that’ll turn it into mush.

Step-by-Step: Bringing It Together

Here’s how I pull it all together on a Sunday afternoon:

1. Cook the chicken: Place the breasts in a wide pan, cover them with chicken broth, and bring it to a boil. Reduce to a simmer, cover, and let them poach for about 20–25 minutes. They’re done when they hit 160°F inside. Pull them out but don’t toss the broth — we’ll use that later.
2. Shred: Pick your method and get shredding. You want tender, moist pieces — not dry or stringy.
3. Mix the base: In a big bowl, combine mayonnaise, finely chopped celery, sweet onions, salt, and pepper.
4. Adjust the texture: Add the reserved broth, one tablespoon at a time, until it’s just the right creaminess. I usually go for 4 to 6 tablespoons.
5. Chill: Store it in an airtight container in the fridge. It keeps well for up to 5 days — if it lasts that long.

Easy Ways to Switch It Up

This recipe is like a blank canvas — here are some fun spins I’ve tried and loved:

• Tarragon + almonds: Add ¼ cup minced tarragon and a handful of sliced almonds for a fancy twist. Feels like something you’d find at a French cafe.
• Grapes + apple: A fresh, sweet combo. I usually go for red grapes and green apple for that contrast.
• Cranberries + walnuts: A cozy fall version I love for potlucks.
• Bacon + green onions: Rich and savory with a smoky kick. This one’s my go-to for game days.
• Chipotle mayo: For spice lovers — smoky, spicy, and packed with flavor.
• Hard-boiled eggs: A Southern-style chicken salad variation. It’s hearty and perfect for sandwiches.

Tips from My Kitchen

• Don’t skip the broth — it really helps keep the chicken moist and creamy without watering it down.
• If you’re using rotisserie chicken, taste before adding extra salt. Store-bought versions can already be seasoned.
• Use a sharp knife for dicing your onions and celery — small, even pieces make every bite balanced.
• If I’m making it for a party, I like to serve it in mini croissants or lettuce cups — makes it feel fancier without much extra work.

Serving Ideas That Always Work

Here’s how I serve this on rotation:

• On crusty sourdough or toasted brioche buns
• Scooped into lettuce wraps for something light
• Packed into croissants for brunch with friends
• On crackers for a quick snack
• With cucumber slices or celery sticks when I want to skip the bread

Keeping It Fresh: Storage Tips

This salad holds up really well in the fridge. Just pop it into an airtight container and it’ll stay good for about 5 days. The flavors get even better after sitting for a few hours, so it’s perfect to make ahead for the week.

If the salad thickens in the fridge, a tiny splash of broth or even a spoonful of mayo can loosen it up again.

Common Questions I Get

Can I freeze chicken salad?
I wouldn’t recommend it. Mayo-based salads don’t freeze well — they tend to separate when thawed and lose that creamy texture.

What kind of mayo should I use?
Any mayo you love works here. I usually use avocado oil mayo or homemade if I have some prepped. Just go for something with a clean flavor.

Can I make it without mayo?
You can try using mashed avocado or plain Greek yogurt, though the flavor will be a little different. I’ve done a half-and-half version with Greek yogurt and mayo, and it’s still pretty tasty.

Is this good for kids’ lunchboxes?
Absolutely. Just pack it with crackers, or in a sandwich, and they’re set.

Also try these Rotisserie Chicken recipe:-

• Rotisserie Chicken Tortilla Soup
• Rotisserie Chicken Spice Rub
• Rotisserie Chicken Mushroom Soup