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Homemade Costco Chicken Salad Recipe
Ash Tyrrell

Homemade Costco Chicken Salad Recipe

For those of us who love the creamy and satisfying Costco chicken salad but don’t always want to make the trip to the store, this recipe is a game-changer. Making your own version at home means you can skip any preservatives and use fresh, wholesome ingredients.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Course: Salad
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 3- pound cooked rotisserie-style chicken shredded
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream use dairy-free if needed
  • 2 tablespoons white wine vinegar
  • 1/2 lemon juiced (about 1 tablespoon)
  • 1/2 teaspoon sea salt
  • 2 teaspoons sugar optional for sugar-free diets
  • 6 celery ribs finely diced
  • 1/2 white onion finely diced

Method
 

  1. Begin by shredding your cooked chicken. If you have a food processor, pulse the chicken in small batches for finer texture. Otherwise, use two forks or chop finely with a knife. Place the shredded chicken in a large bowl and set it aside while you prepare the dressing.
  2. In a medium bowl, whisk together mayonnaise, sour cream, white wine vinegar, and lemon juice. Add salt and sugar, and stir until smooth. This creamy dressing brings all the ingredients together.
  3. Pour the dressing over the shredded chicken. Gently add the diced celery and onion. Mix everything thoroughly until the dressing is evenly distributed. This step ensures every bite is packed with flavor.
  4. Refrigerate the salad for at least an hour to allow the flavors to meld. Serve it cold, and enjoy its refreshed, tangy taste. It’s even better the next day, once the ingredients are fully infused!

Notes

  • Use Greek yogurt instead of sour cream for less fat and a tangier twist.
  • Add your favorite mix-ins like chopped grapes, walnuts, or toasted almonds for texture.
  • Fresh dill or parsley can brighten the flavor.
  • If you prefer less vinegar, reduce it by a teaspoon, especially if making it in advance.
  • I love using red onion for a milder flavor if I’m out of white onion.