Chicken salad is one of my absolute favorite recipes to make if I’m looking for something I can make a large quantity of, in a short amount of time. I also love it because it’s a super easy recipe to manipulate the quantity of, depending on whether you’re wanting to eat it the whole week, or for just one meal! It’s also the SIMPLEST recipe I’ve ever created. I promise you, it takes longer to get the ingredients out than it does to actually make the chicken salad itself!
This recipe is a cleaned up version of my mom’s chicken salad recipe, which I ate on whole wheat bread at least twice a week when I was growing up. I not only love chicken salad because of how yummy it is, which is obviously important, but it’s versatile, and the recipe can be easily modified depending on what you’re feeling/what you like! You can change up the spices you use, the ingredients you mix in, etc.
The original recipe is not too far off from the one I came up with, however this version is a lot more macro friendly. Instead of strictly using mayo for the creamy base of the salad, I use a little bit of greek yogurt to add extra protein, while reducing the fat content. However, I’m guessing I’m not the only one who despises the taste of plain greek yogurt, so I add a little bit of avocado oil mayo to mask the tart flavor, while adding in just a enough of the mayo-y taste we all know and love in a traditional chicken salad. This is also the reason for the packet of stevia – it adds a little bit of the sweet flavor the chicken salad lacks by using greek yogurt! I love the burst of sweetness the dried cranberries bring to a chicken salad, but using full sugar dried cranberries can add tons of unnecessary sugar to the recipe, so I use the reduced sugar version to help cut down on the sugar and carbs!
Below is the tried and true recipe I use, but as always, feel free to swap in/out what you do and don’t like! Click on any of the ingredients to see the exact brand I use.
- 2 12.5 oz. cans of reduced sodium canned all white meat chicken
- 1/4 cup Fage 0% Greek Yogurt
- 2 Tbsp Kraft Avacado Oil Mayo
- 1 packet Stevia
- 3 Tbsp sweet pickle relish
- 1 Tbsp sweet pickle relish juice
- 2 Tbsp reduced sugar dried cranberries
- 2 Tbsp slivered almonds
- 1/2 tsp dill weed
- 1/2 cup diced avocado
- Cracked black pepper to taste
- Drain the canned chicken and dump into a large mixing bowl.
- Break up the chicken chunks with a fork until finely shredded.
- Add in remaining ingredients and thoroughly mix until completely combined!
For me, this recipe ends up being around 6 servings. The macros for each serving are:
- Protein – 11 grams
- Carbs – 5 grams
- Fats – 6 grams
This chicken salad is fabulous on its own, but it’s perfect in a sandwich, on whole wheat crackers, in a whole wheat tortilla, etc. The options are endless! I hope you enjoy! XO, A