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this is the easiest way to make chicken salad, healthy, and we eat it all week long

The easiest chicken salad recipe

Taralynn
This is the easiest chicken salad recipe we make every single week. It’s delicious, high-protein, gluten-free, dairy-free, and keto-friendly.
5 from 3 votes
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Prep Time 30 minutes
Course Dinner, Lunch
Servings 12
Calories 220 kcal

Equipment

  • 1 Electric Mixer

Ingredients
  

  • 4 Large Organic Chicken Breast
  • 1 Cup Avocado Oil Mayonaise
  • 1 Tbsp Cavenders Greek Seasoning
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Black Pepper

Instructions
 

  • Bring the chicken breasts to a boil until fully cooked (cooking time depends on thickness—use a thermometer to check for doneness).
    Turn off the heat and let them soak in the broth for about 20 minutes. This helps keep the chicken salad juicy!
  • Add the warm chicken to an electric mixer. Cut it into small chunks with a kitchen knife to prevent it from hopping out of the mixer. (If you don’t have an electric mixer, use a fork to shred the chicken.)
    Set the mixer to medium speed and mix until all the chicken is shredded.
  • Cover the bowl halfway with a cloth or tin foil, allowing some steam to escape, and refrigerate for one hour.
  • Place the bowl back on the mixer and mix in the mayonnaise, Cavender’s Greek seasoning, black pepper, and garlic powder.
    Sometimes, I’ll also add tahini and honey for extra flavor.
    Give the chicken salad a taste test to see if it needs any more seasoning or mayonnaise!
  • Store in the refrigerator and enjoy.

Notes

Nutrition

Calories: 220kcalCarbohydrates: 2gProtein: 24gFat: 14g
Keyword chicken salad, healthy, easy recipe, high-protein, low carb, sugar free, meal prep
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