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Chicken Salad

Chicken Salad

Author — Jake
Serves — 4
Our 10 minute chicken salad is the best you'll ever taste! Made with a lemon and fresh dill dressing, it's versatile, low carb and delicious.
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • cups precooked chicken shredded or diced
  • ½ cup red onion (about ½ onion), diced
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 2 celery stalks chopped (~¾ cup)
  • 1 tbsp fresh dill minced
  • 1 tbsp lemon juice (about half of one small lemon)
  • 1 tbsp lime juice (about half a lime)
  • 1 tsp garlic powder
  • 1 tsp lemon pepper
  • ½-1 tsp salt to tase
  • Optional garnish: minced fresh dill, sliced green onions

Instructions
 

  • Place chicken, red onion, mayonnaise, plain Greek yogurt, celery, fresh dill, lemon juice, lime juice, garlic powder, lemon pepper and salt in a large bowl and stir until everything is thoroughly combined.
  • Plate and serve with fresh dill and sliced green onions as garnishes, optional. Best when served cold.

Notes

Storage:
Cover your chicken salad in an airtight container, and then refrigerate it for up to 3-5 days. You can also freeze this in an airtight container for a few months, no more than 3. Thaw in the refrigerator.
Important Notes:
If you are using canned chicken, make sure to drain it really well. After draining, you can even place it on a paper towel and pat it dry to make sure that it doesn’t have extra water or oils. This will keep the chicken salad from getting too soggy or runny!

Nutrition Info

Calories: 358kcal | Carbohydrates: 4g | Protein: 24g | Fat: 27g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 251mg | Potassium: 283mg | Fiber: 1g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg