My Go-To Chicken Salad Recipe
When I was growing up, I LOVED when my mom made chicken salad! I ate it on sandwiches for lunch all the time. And it wasn't until I got to college that I realized how easy it is to make!
I've created this easy chicken salad recipe below using just five ingredients. It's great to make for your weekly meal prep because you can eat it on its own, on a sandwich, or on some Ritz crackers. Plus you don't need to heat it up so it's easy to pop in the fridge at work.
Most importantly, it's high-protein, low-calorie, low-carb, and low-fat. Win!
- 4 chicken breasts, baked according to package directions and shredded
- 4 boiled eggs, sliced into small pieces
- 3/4 cup avocado oil mayo (my favorite is from the brand Primal Kitchen)
- 1 cup of chopped celery (about two stalks)
- pepper to taste
All you have to do is put it into a large bowl and mix it up! That's it — seriously! It's great to keep on hand to eat throughout the week. I hope you enjoy!
Makes about 8 servings | Nutritional info per serving: 230 calories, 3g carbs, 10g fat, 30g protein
Nutritional info does not include bread.