Ingredients
Scale
- 3 cups cooked and shredded chicken (rotisserie or poached)
- ½ cup mayonnaise (use light mayo for a lower-calorie option)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon sugar (optional)
- ½ cup finely chopped celery
- 2 tablespoons sweet pickle relish (optional)
- ¼ cup sliced almonds (optional, for crunch)
Instructions
Prepare the Chicken:
- If using fresh chicken, boil or bake it until fully cooked, then shred it finely with a fork or food processor.
- If using rotisserie chicken, remove the skin and shred the meat.
Mix the Dressing:
- In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, black pepper, garlic powder, onion powder, and sugar (if using).
Combine Ingredients:
- Add the shredded chicken, celery, pickle relish, and almonds (if using) to the bowl.
- Mix well until everything is evenly coated.
Chill & Serve:
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled on sandwich bread, croissants, crackers, or lettuce wraps
Notes
- For a healthier version, swap half of the mayonnaise with Greek yogurt.
- If you prefer a sweeter touch, add grapes or dried cranberries.
- For a low-carb meal, serve it in lettuce cups instead of bread.
- You can meal prep this salad and store it in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Lunch, Meal Prep
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: ~½ cup
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 4.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg