You’re going to look at this ingredient list and think, “Katie… what the heck is going ON?” But please, please trust me. This is hands-down the best chicken salad I’ve ever had — and everyone who’s tried it says the exact same thing.
I call it Potluck Chicken Salad because, like a potluck, it’s a total mash-up of random things that somehow just work. Thomas and I came up with this recipe together (credit where credit’s due — it was mostly his idea), and he was inspired by Matthew McConaughey’s viral tuna salad. But our version? It’s cleaner, simpler, high in protein, and made with better-for-you ingredients.
It’s sweet, tangy, creamy, and slightly spicy. The combo of flavors and textures is unreal, and while it might sound chaotic, it’s actual chicken salad perfection.
When I shared this salad on Instagram last week and asked if you wanted the recipe, every single person said YES. So here it is… the chaotic, crave-worthy Potluck Chicken Salad!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love This Chicken Salad
- ✅ Gluten free + meal prep friendly – perfect for lunches all week
- 🥗 Clean ingredients – no junk, just nourishing, flavorful goodness
- 🐔 High protein – thanks to shredded chicken and a creamy, protein-rich dressing
- ⏱ Quick & easy – especially if you use precooked shredded chicken like I did
The Secret to Making It Fast
To save time, I used precooked and shredded chicken from my Trifecta meal prep subscription. It’s a game-changer for throwing meals together quickly without sacrificing nutrition.
👉 Use my code CKL40 for 40% off your first box!
Ingredients
- 1 lb cooked and shredded chicken (I used precooked and shredded chicken from my Trifecta meal prep plan! Use the code CKL40) for 40% off. I seasoned mine with a hint of salt & pepper)
- 1/2 cup Greek yogurt (plain, full-fat preferred for extra creaminess.)
- 2 tsp wasabi paste (Do not skip—this is the flavor anchor!)
- 1 tbsp white wine vinegar
- Juice of 1/2 lemon (Approximately 2 tablespoons fresh lemon juice)
- 1 large ear of corn (cooked, kernels removed from cob once cooled)
- 3/4 cup frozen peas (Yes, frozen. Do not cook them. Trust me!!)
- 1/4 cup pickled red onions (chopped)
- 1 honeycrisp apple (diced; leave the skin on for texture and color)
- Salt & vinegar chips (I use the brand Siete as a healthy option. I just measure with my heart.)
Instructions
- In a large mixing bowl, combine the shredded chicken, Greek yogurt, wasabi paste, white wine vinegar, lemon juice, corn, peas, pickled red onions, and diced apple.
- Stir everything together until evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it chills, the better it gets!
- Right before serving, give the salad a gentle toss and mix in a handful of crushed salt & vinegar chips for that irresistible crunch and extra flavor. If you are meal prepping, store the chips separately and mix them in just before serving to keep them crisp.
- Serve as a sandwich filling, inside a pita or wrap, or enjoy it straight from the bowl with extra chips on the side. It’s perfect for lunch, picnics, barbecues, or potlucks!
Make It a Meal
Here are some ways to serve it:
- In a bread pocket
- On toasted sourdough or gluten-free bread
- In a lettuce wrap
- With crackers or chips as a dip
How to Store Leftovers
Store leftovers in an airtight container for up to 4 days.
Check me out on Social Media!
I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This salad is the ultimate example of don’t-knock-it-til-you-try-it. I know the ingredients sound strange — apples, peas, corn, wasabi?? But it just works. It’s creamy, crunchy, slightly sweet, tangy, and a little spicy.
Please try it exactly as written before making changes — I’ve tested this recipe so many times and truly believe every ingredient plays a role. If you make it, tag me @cookingkatielady I have to see your reactions!
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Description
You’re going to look at this ingredient list and think, “Katie… what the heck is going ON?” But please, please trust me. This is hands-down the best chicken salad I’ve ever had — and everyone who’s tried it says the exact same thing.
Ingredients
Instructions
-
In a large mixing bowl, combine the shredded chicken, Greek yogurt, wasabi paste, white wine vinegar, lemon juice, corn, peas, pickled red onions, and diced apple.
-
Stir everything together until evenly coated.
-
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it chills, the better it gets!
-
Right before serving, give the salad a gentle toss and mix in a handful of crushed salt & vinegar chips for that irresistible crunch and extra flavor. If you are meal prepping, store the chips separately and mix them in just before serving to keep them crisp.
-
Serve as a sandwich filling, inside a pita or wrap, or enjoy it straight from the bowl with extra chips on the side. It’s perfect for lunch, picnics, barbecues, or potlucks!
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
I used precooked shredded chicken that I got from my Trifecta meal prep plan! I highly recommend checking them out to help you speed up your cooking process if you are a busy bee like me! If you sign up here it helps me out a bunch! Go to menu > meal prep for the precooked meats section.
Please note that my nutrition label is approximate and has slight rounding. Macros are for the filling only. Adjust accordingly to the types of tortillas you choose to use!
