Description
A delicious and nutritious chicken salad packed with protein, fresh veggies, and a creamy dressing – perfect for meal prep!
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1 cup chopped celery
- 1 cup diced cucumber
- ½ cup diced bell pepper (any color)
- ½ cup red onion, finely chopped
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Fresh herbs such as parsley or dill
Instructions
- Start by prepping the chicken. If you haven’t cooked it, grill, bake, or poach it until perfectly cooked. Shredding or dicing the chicken into bite-sized pieces makes for easy eating.
- While the chicken is cooling, chop the vegetables. Celery, cucumber, bell pepper, and red onion should be diced uniformly to ensure an even flavor spread throughout the salad.
- In a large mixing bowl, combine the cooked chicken with the chopped vegetables.
- In a separate bowl, whisk together the mayonnaise, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the chicken and vegetable mixture, stirring gently but thoroughly.
- Taste and adjust seasoning as necessary. Toss in chopped fresh herbs if desired.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together.
- Serve chilled, alone or on a bed of greens.
Notes
For a lighter option, use Greek yogurt or avocado in place of mayonnaise. This salad can also be made vegan by substituting chicken for shredded jackfruit or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 3g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg