Amish Chicken Salad with Simple Ingredients

A few years ago, I was driving through Holmes County in Ohio and stopped at this little roadside stand run by an Amish family. I wasn’t planning to buy much, maybe just some fresh vegetables, but then I saw they had chicken salad sandwiches for lunch. Something about the way it looked – so simple and fresh – made me decide to try one.

That first bite completely changed my understanding of what chicken salad could be. It wasn’t loaded down with fancy ingredients or overwhelming flavors. Instead, it was perfectly balanced, with tender chicken, just the right amount of creamy dressing, and these little touches that made every bite interesting without being complicated.

I spent the rest of the drive home trying to figure out what made it so special. When I got back to my kitchen, I started experimenting, trying to recreate that perfect simplicity I’d tasted. The secret, I realized, wasn’t about adding more ingredients – it was about using the right simple ones and getting the proportions just right.

After several attempts, I finally nailed it. The key was using quality ingredients but keeping the recipe straightforward, just like the Amish approach to cooking. No unnecessary additions, no fancy techniques, just good chicken salad that tastes like it was made with care and attention to the basics.

What Is Amish Chicken Salad?

Amish chicken salad is a simple and creamy dish made with cooked shredded chicken, a bit of crunch from celery and pecans, and a touch of sweetness from grapes. It’s mixed with mayonnaise and a little sour cream for a smooth, rich texture. I’ve made this recipe many times when I needed something quick and filling for lunch. What I love about it is how easy it is to put together—you can use leftover chicken or bake it fresh, and it always tastes great. It’s perfect for sandwiches, wraps, or just served with crackers on the side.

What Makes Amish Chicken Salad Different from Traditional Recipes?

What makes Amish chicken salad a little different is its balance of creamy, crunchy, and slightly sweet in every bite. It’s not just plain chicken and mayo—this version includes grapes for sweetness, pecans for crunch, and a small spoon of sour cream that makes it extra smooth without being heavy. I’ve made both the classic version and this one, and honestly, I always go back to this Amish style. It feels more balanced and satisfying, and it holds up so well whether you’re serving it on fresh bread, croissants, or even with lettuce wraps.

Why You’ll Love This Amish Chicken Salad

This Amish chicken salad is one of my go-to lunch recipes, especially on busy days. It’s creamy, fresh, and comes together so fast. What makes it special for me is the mix of textures—the soft shredded chicken, the crunch from the celery and pecans, and the sweet bite from the grapes. It’s not too heavy, but still filling enough to keep you going. I usually make it in the morning and keep it in the fridge for sandwiches or wraps later. It’s also great on crackers or just eaten by the spoonful when I need something quick and tasty.

Key Ingredients in Amish Chicken Salad

• Chicken breasts – cooked and shredded, they make the base of the salad

• Celery – adds a fresh crunch and balances the creaminess

• Seedless grapes – give a light sweetness in every bite

• Mayonnaise – makes the salad rich and creamy

• Sour cream – adds a smooth texture and a little tang

• Celery salt – brings extra flavor and depth

• Salt – to taste, for seasoning everything just right

• Pecan pieces – add a soft crunch and nutty flavor that pairs well with the grapes

Best Way to Shred Chicken for This Recipe

I’ve tried a few ways to shred chicken, and the one I always go back to is using a hand mixer. After the chicken is fully cooked and still warm, I place it in a large bowl and use the hand mixer on low. In less than a minute, it turns into perfect shredded pieces—no mess, no fuss. If you don’t have a mixer, two forks work just fine too. Just pull the chicken apart gently on a cutting board. The key is making sure the chicken is cooked through and still warm—it’s much easier to shred that way.

Gluten-Free, Low-Carb, or Keto Modifications

This Amish chicken salad is already pretty easy to adjust if you’re following a gluten-free or low-carb diet. For a gluten-free version, just make sure your mayo and seasonings (like celery salt) don’t have any hidden gluten—most are safe, but it’s good to double-check. I’ve made it for gluten-free friends, and they loved it served on gluten-free bread or lettuce wraps.

For a low-carb or keto version, skip the grapes since they add natural sugar. You can replace them with chopped cucumber or a few slices of radish for a fresh crunch. Serve it on lettuce cups, low-carb tortillas, or just in a bowl with a fork. It’s still creamy, filling, and full of flavor without the extra carbs.

Tips for Making the Best Amish Chicken Salad

• Use freshly cooked chicken – it’s easier to shred and gives better flavor and texture

• Let the chicken cool slightly before mixing – this keeps the mayo from getting too runny

• Cut the grapes small – so you get a little sweetness in every bite without overpowering

• Use a hand mixer to shred – it saves time and gives you evenly shredded pieces

• Toast the pecans – for a deeper, nuttier flavor (just a few minutes in a dry pan works)

• Taste and adjust the seasoning – a little extra salt or celery salt can make a big difference

• Chill before serving – it helps all the flavors blend and makes the salad even better

• Make it your own – add chopped apples, herbs, or use Greek yogurt instead of sour cream if you like

Kitchen Equipment Needed

• Baking dish or sheet pan – to cook the chicken breasts

• Meat thermometer – to check that the chicken reaches 165°F

• Mixing bowls – one for shredding the chicken, another for mixing the salad

• Hand mixer or two forks – for shredding the chicken easily

• Cutting board and knife – to dice the celery and cut the grapes

• Measuring spoons and cups – for the mayo, sour cream, and seasonings

• Spoon or spatula – to mix everything together smoothly

• Storage container with lid – if you’re making it ahead or saving leftovers

What I Like to Serve with Amish Chicken Salad

When I make Amish chicken salad at home, I usually keep it simple. I love serving it on a buttery croissant or slices of toasted bread—it makes a really satisfying lunch. On warmer days, I go for lettuce wraps or spoon it over a bed of mixed greens for something lighter. Sometimes I’ll add a few crackers or veggie sticks on the side if I want a little crunch. It also pairs nicely with a small bowl of soup or some fresh fruit. It’s one of those dishes that fits into any meal without much effort.

Variations and Substitutions

• Swap the grapes – use chopped apples or dried cranberries if you want a different kind of sweetness

• Use Greek yogurt – instead of sour cream or part of the mayo for a lighter version

• Add hard-boiled eggs – for extra protein and a little extra creaminess

• Try different nuts – walnuts or sliced almonds work just as well as pecans

• Add fresh herbs – a bit of chopped parsley or dill adds freshness to the mix

• Use rotisserie chicken – if you don’t have time to bake, it’s a great shortcut

• Leave out the grapes and nuts – if you want a simpler, smoother texture without crunch or sweetness

• Add a dash of mustard – for a little tangy kick if you like bold flavors

How to Store Amish Chicken Salad

After making the chicken salad, I usually put it in an airtight container and keep it in the fridge. It stays fresh for up to 3 days. Just make sure it’s fully cooled before storing. I like to give it a quick stir before serving again, especially if it’s been sitting overnight—the flavors blend even better the next day. If you’re planning to pack it for lunch, it holds up well in a small container with a few ice packs. I don’t recommend freezing it though, since the mayo and sour cream can separate once thawed.

Frequently Asked Questions

Can I use rotisserie chicken instead of cooking my own?
Yes, rotisserie chicken works great and saves time. Just remove the skin and shred the meat before mixing it with the other ingredients.

Can I make Amish chicken salad ahead of time?
Definitely. You can make it a day in advance and keep it in the fridge. It actually tastes even better after the flavors have time to blend.

Can I freeze this chicken salad?
It’s not recommended. Since it has mayo and sour cream, the texture can change once frozen and thawed. It’s best enjoyed fresh.

How long does it last in the fridge?
Stored properly in an airtight container, Amish chicken salad will stay fresh for up to 3 days.

What if I don’t have grapes or pecans?
No problem! You can skip them or swap them with something else like apples, cranberries, or chopped almonds. The recipe is flexible.

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