Delicious Chicken Salad Recipe for Ultimate Meal Prep Joy
This chicken salad recipe is a versatile and healthy meal, perfect for meal prep and gatherings.
Equipment
- Pot
- bowl
- - Knife
- - Cutting board
Ingredients
For the Chicken
- 2 lbs Boneless, Skinless Chicken Breasts Feel free to use leftover rotisserie or cooked chicken for faster prep.
- 4 cups Low-Sodium Chicken Broth or Water Swapping this for vegetable broth offers a lighter flavor.
For the Dressing
- 1 cup Full-Fat Greek Yogurt Substitute with low-fat yogurt or sour cream for a lighter option.
- 1/2 cup Mayonnaise Use vegan mayo for a plant-based alternative.
- 2 tbsp Dijon Mustard Any mustard variety can work as a substitute.
- 1 tbsp Lemon Zest Lime zest can be used as an alternative.
- 2 tbsp Lemon Juice Lime juice is a good substitute.
For the Seasoning and Crunch
- 1 tsp Seasoned Salt/Kosher Salt Adjust to your liking or omit for a salt-free version.
- 1/2 tsp Black Pepper Fresh ground pepper is highly recommended.
For the Vegetables
- 1 cup Celery Replace with red bell pepper or cucumber for a twist.
- 1 small Red Onion Shallots or green onions can be alternatives.
- 1/4 cup Fresh Parsley Can be swapped with cilantro or basil.
- 1 tbsp Fresh Dill Dried dill can be used in reduced quantity.
For Extra Flavor
- 1/2 cup Dill Pickles Relish can be substituted or omitted.
Instructions
How to Make Chicken Salad
- In a pot, add boneless, skinless chicken breasts with low-sodium chicken broth and a touch of seasoned salt. Bring to a boil and maintain until the chicken reaches an internal temperature of 165°F, about 10 minutes.
- Once fully cooked, remove the chicken from the pot and let it cool for a few minutes. Chop the chicken into uniform cubes for even distribution in the salad.
- In a separate bowl, blend full-fat Greek yogurt, mayonnaise, Dijon mustard, lemon zest, lemon juice, fresh parsley, and dill until smooth and creamy.
- Add the chopped chicken into the dressing mixture. Stir gently but thoroughly to ensure the chicken is well coated.
- Fold in the diced celery, small red onion, and dill pickles to add a crunchy texture. Taste and adjust seasoning with salt and black pepper as needed.
- Refrigerate the chicken salad for at least 30 minutes to let the flavors meld, though it can be enjoyed immediately if you're in a hurry.
Notes
Serve on a bed of greens for a beautiful presentation.