I love easy to prepare meals like this creamy chicken salad. I boil a big batch of chicken breast and keep it handy in the fridge to make this salad throughout the week. The kids grab it on the way to school and I always have a healthy meal to eat when I’m hungry and short on time. Great for meal prep and bonus points because this recipe is low-carb too!
CREAMY CHICKEN SALAD
- Serves 5-6:
- 4 cups boiled chicken breast, shredded
- Salt and pepper, to taste
- ½ cup mayonnaise, or more
- ½ cup sour cream, or more
- ¼ cup finely chopped onion
- 5-6 mini bell peppers, thinly sliced
- • Sliced kalamata olives
- • Chopped nuts
- • Cranberries
- • Finely chopped celery
- Lemons for garnish
Place the chicken breast in a pot and cover with water. Add some salt to the water and boil until chicken is fully cooked. Skim the froth from the top and discard.
Shred about 4 cups of chicken and place in a large mixing bowl.
Place any remaining chicken in a storage container and also pour the broth that it was boiling in over the chicken and store in the refrigerator until ready to use. This keeps the chicken breast moist.
Add the onions, bell peppers, sour cream, and mayonnaise to the chicken and mix well until combined. Season with salt and pepper. Taste and adjust seasoning if needed.
Chill in the refrigerator and serve in warm pita bread, over a salad, or with some sliced avocados and tomatoes with some lemon juice squeezed on top.