Ingredients
Chicken Salad
- 500g cooked chicken breast, shredded or diced
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- 2 hard-boiled eggs, chopped
- ¼ cup chopped parsley or dill
- ¼ cup sliced almonds or pecans (optional)
Creamy Dressing
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 garlic clove, minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
Instructions
1. Prepare Chicken
Use:
- rotisserie chicken
- grilled chicken
- poached chicken
Shred or dice into bite-sized pieces.
2. Make Dressing
In a bowl whisk together:
- mayo
- Greek yogurt
- Dijon
- lemon juice
- garlic
- salt
- pepper
- paprika
3. Assemble
In a large bowl combine:
- chicken
- celery
- onion
- eggs
- herbs
- nuts (if using)
Add dressing and mix well.
4. Chill
Refrigerate:
- 30 minutes before serving
This helps flavors blend.
Serving Ideas
- Lettuce wraps
- Stuffed avocados
- Low-carb tortillas
- Over salad greens
- Cucumber boats
- Keto sandwich bread
Optional Add-Ins
- Bacon bits
- Avocado
- Jalapeños
- Dill pickles
- Green onions
- Shredded cheddar
Meal Prep Tips
- Keeps 3–4 days refrigerated.
- Store in airtight container.
- Best served chilled.
Flavor Variations
Buffalo Chicken Salad
Add:
- buffalo sauce
- blue cheese
Ranch Chicken Salad
Mix in:
- ranch seasoning
- cheddar
- bacon
