This easy chicken salad is a very versatile recipe and that is one of the reasons why I love it. It is quick, nutritious, creamy, full of flavor, delicious, spreadable over green, toast, cucumber, sandwich to name a few and to crown it all, it doesn’t involve any special types of equipment or special ingredients.
All the ingredients are what you would have in your pantry. I love my chicken salad spreadable but if you want it chunky use less yogurt/mayo or add more vegetables or cut your vegetables in chunks. Another great additions to this recipe is grapes or nuts even both could be added to it. If you’re adding grape, rinse and cut into half. Also, for the nuts, just chop them into same pieces.
You might want to try;
Avocado Toast with Poached Egg
Shrimps, Roasted Corn And Avocado Salad
- 12.5 oz. Chicken breast chunk in water; 2 cans (drained well)
- 1 Cup Greek Yogurt (or Mayo)
- 2 Tablespoons Lemon Juice
- 1 Celery (minced)
- 1 Ripe Avocado (pitted, peeled, and diced)
- ¼ Cup Cucumber (diced)
- 2 Pieces Dill Pickles (optional; diced)
- Splash of Pickle juice
- 1 Green Onion (thinly sliced)
- 1 Teaspoon Italian seasoning
- 2 Tablespoons Olive oil
- Salt and pepper
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In a shallow bowl, add drained chicken breast make sure it is well drained.
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Flake then add the Greek yogurt and combine.
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Dice/mince the green onion, cucumber, pickles, celery, avocado, and add to the chicken mixture.
Add lemon juice, season with salt and pepper and combine.
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I like my chicken salad spread and creamy but if you like it a little bit chunky and not too creamy reduce the yogurt/mayo quantity then work your way up or up more vegetables.
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Chicken salad goes with lettuce, toasted bread, you can scoop out the cucumber and fill it with the chicken salad and so on. I still love some heat so I sprinkled red pepper flake for some heat.
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Enjoy!
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