If all you’ve ever had is the American version of Hungarian Goulash, this authentic Porkolt recipe is going to change your mind forever about Goulash! Warm, comforting, and redolent with sweet paprika, this is the perfect stew for cooler weather.
Why Should You Make This Instant Pot Goulash Recipe?
- Quick. While this recipe isn’t ready in under 30 minutes like most of our recipes, you will still be impressed by how quickly the flavor is developed
- Easy. Brown the pork, saute the aromatics, and pressure cook. You’ll love the convenience of doing this all in your Instant Pot .
- Delicious. Deep, rich flavors your whole family will love.
- Authentic. An authentic Hungarian recipe that will have you making it again and again.
It’s real Hungarian Goulash , not whatever is billed as Goulash across any old recipe. It’s a thick meat stew, with meat, onions, and a few other vegetables, fragranced and flavored with Hungarian Paprika, and cooked until it’s soft and fork-tender.
The pressure cooker is perfect for tenderizing meat and infusing the flavor of the aromatics and the sweet paprika all into the stew. So if you’ve really wanted to try an authentic Hungarian Goulash or Hungarian Porkolt, here’s a super simple recipe that should work for you.
This recipe came to me from Adri Lewis, who I met via my blog and my facebook page. Without her, I’d have had no idea how to make this authentically. I mean, at all.
She posted this Hungarian Goulash recipe on the Twosleevers page and it looked so delicious that I immediately asked her if I could share it with all of you. I was so happy when she agreed, and here we are.
I mean, how many different recipes have you seen all over social media that bill themselves as a Hungarian Goulash recipe ? It’s hard to know what’s authentic and what’s not.
Adri’s recipe matches up very closely with what I’ve read about an authentic Hungarian Goulash recipe so I’m delighted to be able to share it with you.
What Is The Difference Between American and Hungarian Goulash?
If you are assuming that the difference between the two goulash recipes is just where you prepare it, you’re going to be in for a surprise.
American Goulash is traditionally tomato sauce, noodles, and beef cooked together. Sometimes people will refer to this as American Chop Suey.
Hungarian Goulash is more of a stew. The primary ingredient will be deliciously tender pork. It is often seasoned with onions and paprika for a deep and rich flavor.
What Is The Difference Between Hungarian Goulash and Beef Stew?
Well, first of all, it uses two different types of protein. One uses pork while the other uses beef.
As you know from my explanation above, Hungarian Goulash is pork seasoned with onions and paprika in a thick sauce. It is traditionally served over tarhonya to make a complete meal.
Beef stew may seem similar considering you use beef as the main ingredient and they both have a flavorful sauce. With Beef stew, you typically cook it with potatoes, carrots, and onions and the flavor is heavily dependant on the beef.
What Is Tarhonya?
So I decided to serve this Hungarian Goulash over tarhonya. Now if you aren’t familiar with tarhonya, it is an egg-based pasta that is often found in Hungary and Central Europe. It is sometimes referred to as egg barley or egg drops, and it’s absolutely delicious!
Tarhonya isn’t low carb, so if you’re living a low carb lifestyle you can omit the tarhonya. You can eat it by itself, with low carb noodles , or with any other low carb noodle alternative.
What Is The Recipe For Hungarian Goulash?
- Sprinkle meat chunks with salt and pepper to taste.
Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
Brown the meat — leave it alone for a few minutes to get a nice color.
- Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
Add garlic and sauté til fragrant (30 sec or so)
Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
Cancel the saute. Seal the lid
Push the meat/stew button and adjust the time to 25 minutes.
Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
Cancel the keep-warm function and turn on Sauté
Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.
How To Make Tarhnoya
- Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown
Heat the broth in a separate pot or the microwave until boiling
Pour hot broth over the tarhonya .
- Cover and simmer on low for 20 min until tender
- Season to taste
Tips and Tricks on Making Hungarian Goulash
- You can make this with beef rather than pork without adjusting cooking times.
- It is very important to use SWEET Hungarian paprika and not hot or smoked. Otherwise, you are going to blow the top of your head off.
- I often don’t brown the pork, but rather chuck everything into the pot in one go and cook it, and it tastes JUST fine.
- If you’re having trouble finding tarhonya , try searching for egg barley or egg drop noodles instead (both are alternate names for tarhonya). You can also purchase it online .
- If you don’t want to bother with tarhonya , you can also serve this over steamed rice or regular noodles like a standard goulash.
- If you want to keep this low carb, you can eat it without the tarhonya or over low carb noodles instead.
Watch a video on How to Make Hungarian Porkolt with Tarhonya
Want To Try More Amazing Authentic International Dishes In Your Instant Pot? Check These Out!
- Try out this Authentic Russian Borscht ! It’s delicious!
- Another fantastic international recipe to try in your Instant Pot or pressure cooker is my Chicken Vindaloo . Make this delicious dish from scratch in less than an hour!
- This Nigerian Fried Rice recipe is absolutely bursting with flavor! Make it in a fraction of the time by making it in your Instant Pot.
Hungarian Goulash
Equipment
- Instant Pot
- STAINLESS STEEL MEASURING CUPS
- 12 inch Skillet
Ingredients
For Porkolt
- ▢ 2 pounds ( 907.18 g ) boneless pork ribs , country style, cut into 1-2 inch chunks
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1 tablespoon ( 1 tablespoon ) Vegetable Oil
- ▢ 1 ( 1 ) Onion , diced
- ▢ 1 ( 1 ) Bell Peppers , of your choice, diced
- ▢ 4 cloves ( 4 cloves ) Garlic , minced
- ▢ 15 ounces ( 425.24 g ) Canned Tomatoes
- ▢ 3 tablespoon ( 3 tablespoon ) Sweet Hungarian Paprika , DO NOT USE smoked Spanish paprika
- ▢ 2 cup ( 470 g ) Chicken Stock
- ▢ 1 tablespoon ( 1 tablespoon ) Cornstarch , dissolved
- ▢ Sour cream to serve
Tarhnoya
- ▢ 1 cup ( 236.59 g ) Tarhonya
- ▢ 2 cups ( 470 g ) Chicken Broth
- ▢ 1 tablespoons ( 1 tablespoons ) Butter
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
Instructions
For Porkolt
- Sprinkle meat chunks with salt and pepper to taste.
- Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
- Brown the meat – leave it alone for a few minutes to get a nice color.
- Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
- Add garlic and sauté til fragrant (30 sec or so)
- Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
- Cancel the saute. Seal the lid
- Push the meat/stew button and adjust time to 25 minutes.
- Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
- Cancel the keep-warm function and turn on Sauté
- Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
- Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.
For Tarhonya
- Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown.
- Heat the broth in a separate pot or the microwave until boiling.
- Pour hot broth over the tarhonya .
- Cover and simmer on low for 20 min until tender.
- Season to taste.
Watch The Video
- You can make this with beef rather than pork without adjusting cooking times.
- It is very important to use SWEET Hungarian paprika and not hot or smoked. Otherwise, you are going to blow the top of your head off.
- I often don’t brown the pork, but rather chuck everything into the pot in one go and cook it, and it tastes JUST fine.
- If you’re having trouble finding tarhonya , try searching for egg barley or egg drop noodles instead (both are alternate names for tarhonya). You can also purchase it online .
- If you don’t want to bother with tarhonya , you can also serve this over steamed rice or regular noodles like a standard goulash.
- If you want to keep this low carb, you can eat it without the tarhonya or over low carb noodles instead.
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Nutrition
If all you’ve ever had is the American version of Hungarian Goulash, this authentic Porkolt recipe is going to change your mind forever about Goulash! Warm, comforting, and redolent with sweet paprika, this is the perfect stew for cooler weather.
Why Should You Make This Instant Pot Goulash Recipe?
- Quick. While this recipe isn’t ready in under 30 minutes like most of our recipes, you will still be impressed by how quickly the flavor is developed
- Easy. Brown the pork, saute the aromatics, and pressure cook. You’ll love the convenience of doing this all in your Instant Pot .
- Delicious. Deep, rich flavors your whole family will love.
- Authentic. An authentic Hungarian recipe that will have you making it again and again.
It’s real Hungarian Goulash , not whatever is billed as Goulash across any old recipe. It’s a thick meat stew, with meat, onions, and a few other vegetables, fragranced and flavored with Hungarian Paprika, and cooked until it’s soft and fork-tender.
The pressure cooker is perfect for tenderizing meat and infusing the flavor of the aromatics and the sweet paprika all into the stew. So if you’ve really wanted to try an authentic Hungarian Goulash or Hungarian Porkolt, here’s a super simple recipe that should work for you.
This recipe came to me from Adri Lewis, who I met via my blog and my facebook page. Without her, I’d have had no idea how to make this authentically. I mean, at all.
She posted this Hungarian Goulash recipe on the Twosleevers page and it looked so delicious that I immediately asked her if I could share it with all of you. I was so happy when she agreed, and here we are.
I mean, how many different recipes have you seen all over social media that bill themselves as a Hungarian Goulash recipe ? It’s hard to know what’s authentic and what’s not.
Adri’s recipe matches up very closely with what I’ve read about an authentic Hungarian Goulash recipe so I’m delighted to be able to share it with you.
What Is The Difference Between American and Hungarian Goulash?
If you are assuming that the difference between the two goulash recipes is just where you prepare it, you’re going to be in for a surprise.
American Goulash is traditionally tomato sauce, noodles, and beef cooked together. Sometimes people will refer to this as American Chop Suey.
Hungarian Goulash is more of a stew. The primary ingredient will be deliciously tender pork. It is often seasoned with onions and paprika for a deep and rich flavor.
What Is The Difference Between Hungarian Goulash and Beef Stew?
Well, first of all, it uses two different types of protein. One uses pork while the other uses beef.
As you know from my explanation above, Hungarian Goulash is pork seasoned with onions and paprika in a thick sauce. It is traditionally served over tarhonya to make a complete meal.
Beef stew may seem similar considering you use beef as the main ingredient and they both have a flavorful sauce. With Beef stew, you typically cook it with potatoes, carrots, and onions and the flavor is heavily dependant on the beef.
What Is Tarhonya?
So I decided to serve this Hungarian Goulash over tarhonya. Now if you aren’t familiar with tarhonya, it is an egg-based pasta that is often found in Hungary and Central Europe. It is sometimes referred to as egg barley or egg drops, and it’s absolutely delicious!
Tarhonya isn’t low carb, so if you’re living a low carb lifestyle you can omit the tarhonya. You can eat it by itself, with low carb noodles , or with any other low carb noodle alternative.
What Is The Recipe For Hungarian Goulash?
- Sprinkle meat chunks with salt and pepper to taste.
Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
Brown the meat — leave it alone for a few minutes to get a nice color.
- Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
Add garlic and sauté til fragrant (30 sec or so)
Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
Cancel the saute. Seal the lid
Push the meat/stew button and adjust the time to 25 minutes.
Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
Cancel the keep-warm function and turn on Sauté
Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.
How To Make Tarhnoya
- Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown
Heat the broth in a separate pot or the microwave until boiling
Pour hot broth over the tarhonya .
- Cover and simmer on low for 20 min until tender
- Season to taste
Tips and Tricks on Making Hungarian Goulash
- You can make this with beef rather than pork without adjusting cooking times.
- It is very important to use SWEET Hungarian paprika and not hot or smoked. Otherwise, you are going to blow the top of your head off.
- I often don’t brown the pork, but rather chuck everything into the pot in one go and cook it, and it tastes JUST fine.
- If you’re having trouble finding tarhonya , try searching for egg barley or egg drop noodles instead (both are alternate names for tarhonya). You can also purchase it online .
- If you don’t want to bother with tarhonya , you can also serve this over steamed rice or regular noodles like a standard goulash.
- If you want to keep this low carb, you can eat it without the tarhonya or over low carb noodles instead.
Watch a video on How to Make Hungarian Porkolt with Tarhonya
Want To Try More Amazing Authentic International Dishes In Your Instant Pot? Check These Out!
- Try out this Authentic Russian Borscht ! It’s delicious!
- Another fantastic international recipe to try in your Instant Pot or pressure cooker is my Chicken Vindaloo . Make this delicious dish from scratch in less than an hour!
- This Nigerian Fried Rice recipe is absolutely bursting with flavor! Make it in a fraction of the time by making it in your Instant Pot.
Hungarian Goulash
Equipment
- Instant Pot
- STAINLESS STEEL MEASURING CUPS
- 12 inch Skillet
Ingredients
For Porkolt
- ▢ 2 pounds ( 907.18 g ) boneless pork ribs , country style, cut into 1-2 inch chunks
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 1 tablespoon ( 1 tablespoon ) Vegetable Oil
- ▢ 1 ( 1 ) Onion , diced
- ▢ 1 ( 1 ) Bell Peppers , of your choice, diced
- ▢ 4 cloves ( 4 cloves ) Garlic , minced
- ▢ 15 ounces ( 425.24 g ) Canned Tomatoes
- ▢ 3 tablespoon ( 3 tablespoon ) Sweet Hungarian Paprika , DO NOT USE smoked Spanish paprika
- ▢ 2 cup ( 470 g ) Chicken Stock
- ▢ 1 tablespoon ( 1 tablespoon ) Cornstarch , dissolved
- ▢ Sour cream to serve
Tarhnoya
- ▢ 1 cup ( 236.59 g ) Tarhonya
- ▢ 2 cups ( 470 g ) Chicken Broth
- ▢ 1 tablespoons ( 1 tablespoons ) Butter
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
Instructions
For Porkolt
- Sprinkle meat chunks with salt and pepper to taste.
- Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
- Brown the meat – leave it alone for a few minutes to get a nice color.
- Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
- Add garlic and sauté til fragrant (30 sec or so)
- Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
- Cancel the saute. Seal the lid
- Push the meat/stew button and adjust time to 25 minutes.
- Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
- Cancel the keep-warm function and turn on Sauté
- Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
- Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.
For Tarhonya
- Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown.
- Heat the broth in a separate pot or the microwave until boiling.
- Pour hot broth over the tarhonya .
- Cover and simmer on low for 20 min until tender.
- Season to taste.
Watch The Video
- You can make this with beef rather than pork without adjusting cooking times.
- It is very important to use SWEET Hungarian paprika and not hot or smoked. Otherwise, you are going to blow the top of your head off.
- I often don’t brown the pork, but rather chuck everything into the pot in one go and cook it, and it tastes JUST fine.
- If you’re having trouble finding tarhonya , try searching for egg barley or egg drop noodles instead (both are alternate names for tarhonya). You can also purchase it online .
- If you don’t want to bother with tarhonya , you can also serve this over steamed rice or regular noodles like a standard goulash.
- If you want to keep this low carb, you can eat it without the tarhonya or over low carb noodles instead.
Get support & connect with our community on Facebook!
Nutrition
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Hungarian Goulash
Ingredients
For Porkolt
- 2 pounds boneless pork ribs country style, cut into 1-2 inch chunks
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Vegetable Oil
- 1 Onion diced
- 1 Bell Peppers of your choice, diced
- 4 cloves Garlic minced
- 15 ounces Canned Tomatoes
- 3 tablespoon Sweet Hungarian Paprika DO NOT USE smoked Spanish paprika
- 2 cup Chicken Stock
- 1 tablespoon Cornstarch dissolved
- Sour cream to serve
Tarhnoya
- 1 cup Tarhonya
- 2 cups Chicken Broth
- 1 tablespoons Butter
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
Instructions
For Porkolt
- Sprinkle meat chunks with salt and pepper to taste.
- Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
- Brown the meat – leave it alone for a few minutes to get a nice color.
- Remove to a bowl when nicely browned, and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
- Add garlic and sauté til fragrant (30 sec or so)
- Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
- Cancel the saute. Seal the lid
- Push the meat/stew button and adjust time to 25 minutes.
- Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
- Cancel the keep-warm function and turn on Sauté
- Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
- Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.
For Tarhonya
Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown.
Heat the broth in a separate pot or the microwave until boiling.
Pour hot broth over the tarhonya .
Cover and simmer on low for 20 min until tender.
Season to taste.
You can make this with beef rather than pork without adjusting cooking times.
It is very important to use SWEET Hungarian paprika and not hot or smoked. Otherwise, you are going to blow the top of your head off.
I often don’t brown the pork, but rather chuck everything into the pot in one go and cook it, and it tastes JUST fine.
If you’re having trouble finding tarhonya , try searching for egg barley or egg drop noodles instead (both are alternate names for tarhonya). You can also purchase it online .
If you don’t want to bother with tarhonya , you can also serve this over steamed rice or regular noodles like a standard goulash.
If you want to keep this low carb, you can eat it without the tarhonya or over low carb noodles instead.
Hungarian Goulash https://twosleevers.com/hungarian-goulash/
Creamy Chicken Salad is a no-cook salad-style main dish made with cooked chicken, mayonnaise, celery, onion, mustard, and simple seasonings. It’s quick and works well for meal prep lunches and low carb wraps or lettuce cups. Unlike deli-style chicken salad that can be overly sweet or heavy, this version focuses on a clean, savory, extra-creamy dressing with plenty of crunch so it tastes fresh and balanced.
Why You Have To Try This Creamy Chicken Salad
- Easy. Simple steps that your kids can even help with.
- Few Ingredients. Less than 5 ingredients .
- Fast. Ready in under 30 minutes .
- Family Friendly. Familiar flavors even the kids will love.
- Low Carb . 2 grams of carbs per serving.
- Simple Hack. An easy trick to shredding the chicken detailed below.
How To Shred Rotisserie Chicken
The key to this very simple but popular creamy chicken salad is using your Kitchenaid stand mixer or your food processor to really shred the chicken well.
Do not skip this step and think you’ll just kinda wing it with your knife.
There’s something about using the paddle of your stand mixer to shred the chicken that will make even the driest chicken breast just taste wonderful in this salad.
If you simply follow my directions, this may well be the creamiest, and most moist chicken salad you’ve ever had.
Ingredients You’ll Need
- 4 cups chicken breasts (cooked) - This is the hearty base of the salad. The tender, cooked chicken provides protein and bulk, while its mild flavor allows the creamy dressing and seasonings to shine through. Using shredded or diced chicken helps the dressing coat every bite evenly.
- 1/3 cup mayonnaise - The mayonnaise is the key to creating the creamy texture in the salad. It binds all the ingredients together, adds moisture, and provides a rich, tangy flavor that balances the chicken and crunchy vegetables.
- 1 cup celery - Celery brings freshness and a crisp texture, offering a refreshing contrast to the creamy dressing and tender chicken. It also adds a subtle, slightly peppery flavor that keeps the salad from feeling too heavy.
- 1/4 cup almonds - The almonds contribute a nutty flavor and crunch, giving the salad extra depth and texture. They balance the creaminess of the mayonnaise while adding a touch of richness.
- 1 teaspoon kosher salt - Salt enhances all of the flavors in the salad, ensuring the chicken, mayonnaise, and vegetables taste vibrant rather than bland. Using kosher salt helps season evenly without clumping.
- 1–2 teaspoons ground black pepper - Black pepper adds a gentle heat and earthy sharpness that complements the creaminess of the mayo and the natural sweetness of the chicken and celery.
What Kind Of Chicken Is Best for Making Chicken Salad?
- Rotisserie Chicken. I typically do this with a rotisserie chicken.
- Homemade chicken. You can make your own “rotisserie” chicken by following my instructions for Fast and Easy Chicken in the Instant Pot.
- Canned Chicken . You can also use canned chicken for this salad.
- Chicken Thighs and Chicken Breast. I like to use a mix of dark and white meat, but you can use whatever you prefer.
How Do You Make Chicken Salad From Scratch?
- Place cooked chicken meat in your Kitchenaid or another stand mixer. Use the paddle to shred the chicken. Do not skip this step! This is the key to why this salad is very creamy, moist, and just delicious.
- You can do this by pulsing in a food processor as well. This step is critical to finely shred the chicken.
- In a mixing bowl , stir together chicken, mayonnaise, celery, salt, and black pepper.
- Eat that delicious chicken salad.
- No really, it’s that simple.
Why Does Chicken Salad Get Runny?
When you’re assembling your chicken salad it is important to add the ingredients in the correct order.
If you add the celery or any other watery vegetables that may release water before you thoroughly mix the mayo and chicken, you’re likely to cause extra liquid to release.
This may cause your creamy chicken salad to turn into a watery chicken salad.
But you do not need to fret about runny chicken salad. Just give everything a good stir, and it will incorporate back again, given you a smooth and creamy chicken salad once again.
If you don’t plan to serve your chicken salad right away, you can save the celery for later.
Tips And Tricks
A creamy chicken salad is a versatile dish that works beautifully for quick lunches, potlucks, or make-ahead meals. To get the perfect balance of creaminess, flavor, and texture, here are some tips and tricks to keep in mind:
- Use cooked chicken that’s cooled completely. Poached, roasted, rotisserie, or leftover chicken all work well. Cooling prevents the mayo or dressing from becoming greasy.
- Shred, don’t just chop. Shredded chicken absorbs the dressing better, giving every bite a creamy texture.
- Chill before serving. Resting the chicken salad in the fridge for at least 30 minutes lets the flavors meld together.
Variations For This Chicken Salad Recipe
This chicken salad recipe is fantastic on its own. I guarantee you won’t be disappointed. That being said, I’m never one to eat the same thing over and over.
Whether you’re trying to repurpose this chicken salad recipe for leftovers or want to try something different, here are five other variations.
Chicken Salad With Grapes
Chicken Salad With Grapes. If you want a chicken salad recipe with grapes all you need to do is follow the recipe below and add grapes right before serving so that the grapes do not release excess moisture into your creamy chicken salad .
Grilled Chicken Salad Recipe
Summer is the perfect time for grilling. Many nights we have leftover grilled chicken. Don’t hesitate to use the grilled chicken breasts you have in the fridge to make this recipe.
Just shred as you would other cooked chicken breasts and enjoy the smokey grill flavors added to your creamy chicken salad.
Rotisserie Chicken Salad
Feeling too tired to cook? Running short on time? Use rotisserie chicken. This is one of my favorite kitchen hacks because of how easy and flavorful it makes any chicken recipe.
Chicken Salad With Eggs
Need a way to get more protein in your diet? Just love eggs? To make this creamy chicken salad with eggs , all you need to do is make my egg loaf in your Instant Pot while your chicken is cooking.
Chicken Salad Sandwich
I know, it seems kind of silly to list this as an alternative, but some of us that eat low carb are programmed to not even think of sandwiches because bread can be high in carbs.
For your family that may not be eating low carb, this creamy chicken salad is delicious on a bun. It’s even delicious on my Keto Bread if you are envious of their sandwich.
Shred your chicken, cut the egg loaf, and mix together as the recipe lists below.
How Long Does Chicken Salad Last?
Chicken salad is always best when eaten fresh. As I mentioned above, the celery can release liquid and cause it to become runny over time. That being said, this chicken salad recipe can be stored for 3 to 5 days in the refrigerator safely.
For creamy chicken salad, rotisserie chicken is usually the best choice for quick flavor and tenderness, while poached chicken is great if you want a cleaner taste and firmer diced texture for classic chicken salad with mayo and celery.
To pack chicken salad for lunch, keep it cold in an insulated lunch bag with an ice pack and store the chicken salad in a tight container, then pack bread, wraps, or lettuce cups separately so they do not get soggy.
To prevent watery chicken salad, pat the chicken dry, drain and blot mix ins like celery, pickles, or relish, add dressing gradually, and chill before serving so the salad thickens instead of weeping.
What To Serve With Chicken Salad
- Keto Bread
- Low Carb Crackers
- Radishes O’Brien
- Green Beans with Bacon
- Swiss Chard with Bacon
Creamy Chicken Salad | Easy Recipe For Chicken Salad
Equipment
- KITCHENAID STAND MIXER
- CUISINART FOOD PROCESSOR
- STAINLESS STEEL MEASURING CUPS
Ingredients
- ▢ 4 cups chicken breasts , cooked
- ▢ 1/3 cup ( 112 g ) mayonnaise
- ▢ 1 cup ( 101 g ) Celery , thinly sliced
- ▢ 1/4 cup ( 35.75 g ) Almonds , sliced
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1-2 teaspoons ( 1 teaspoons ) Ground Black Pepper
Equipment
- ▢ Kitchenaid Stand Mixer
- ▢ Cuisinart Food Processor
Instructions
- Place cooked chicken meat in your Kitchenaid or other stand mixer. Use the paddle to shred the chicken. Do not skip this step! This is the key to why this salad is very creamy, moist, and just delicious. You can do this by pulsing in a food processor as well. This step is critical to finely shredding the chicken
- Mix in everything into the chicken, and eat.
- No really, it’s that simple.
Variations For Creamy Chicken Salad
- Chicken Salad with Grapes - Prepare chicken salad as directed in the recipe. Cut grapes in half and gently stir in before serving.
- Rotisserie Chicken Salad Recipe - Shred seasoned rotisserie chicken and use in place of the chicken in this recipe. Cuts cooking time in half!
- Grilled Chicken Salad Recipe - Use leftover grilled chicken to amplify the flavor of the chicken salad. This version will be slightly less creamy since it will not shred as finely.
- Chicken Salad Sandwich - Serve any version of this creamy chicken salad on a bun or Keto bread for a delicious lunch or picnic.
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
