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Big serving bowl of chicken salad sandwich filling.

Chicken Salad with a Whole Chicken

Tami McBride
Easy chicken salad for a crowd made with a whole fryer chicken in the Instant Pot. Combine the cooked chicken with celery, grapes, green onions, almonds, and a mayo sauce.
4.50 from 4 votes
Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings 12 servings
Calories 550 kcal

Ingredients
  

  • 1 whole 3 to 4-pound fryer chicken
  • Salt and pepper
  • 2 to 3 stalks of celery chopped
  • 3 whole green onions chopped
  • 2 to 3 cups of grapes halved
  • ½ cup of mayonnaise
  • ½ cup of sour cream or plain yogurt
  • Juice of 1 lemon about 2 tablespoons
  • 1 to 2 tablespoons of brown sugar
  • 2 tablespoons of fresh dill minced
  • Cayenne pepper to taste
  • Fresh ground black pepper to taste
  • Kosher salt to taste start with ½ teaspoon
  • ½ cup of slivered almonds
  • 1 dozen full-size croissant rolls

Instructions
 

Cook the Chicken

  • TAKE OUT the giblets from the chicken cavity. Generously salt and pepper the chicken under the skin. Then let it sit on the counter for 30 minutes to temper (come closer to room temperature). This helps the chicken cook evenly.
  • POUR ½ cup of water or chicken broth into the bottom of the Instant Pot inner container and then place a trivet inside.
  • SET the chicken on the trivet. Close and lock the lid. Then pressure cook on high for 20 to 25 minutes depending on the size of the bird. Let the Instant Pot release pressure naturally.
  • PULL the chicken out of the Instant Pot and let it cool for 10 to 15 minutes or until it is cool enough to handle.
  • REMOVE the skin and bones and cube the chicken.

Prep the Rest of the Salad

  • WASH and cut the celery, onions, and grapes. Place them in the bowl with the chicken.
  • In another bowl, STIR the mayonnaise, sour cream (or yogurt), lemon juice, brown sugar, cayenne, dill, black pepper, and salt to taste.
  • MIX half the sauce in with the chicken and veggies. Stir and add more sauce until it is to your liking. You may not need all the sauce.
  • STIR in the almonds.
  • CHILL the salad for at least two hours in the refrigerator.

Notes

  • If you prefer, you can use a rotisserie chicken. Or you can cook chicken breasts instead of a whole chicken.
  • Chilling the salad is important, especially if you make the salad right after cooking the chicken.
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Nutrition

Calories: 550kcalCarbohydrates: 50gProtein: 19gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 16gCholesterol: 98mgSodium: 478mgFiber: 3gSugar: 23g
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