30 Minute Meals/ Gluten Free/ Low-Carb/ Main Course

CREAMY CHICKEN SALAD

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

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By Dimitra Khan Serves: 5-6

Ingredients

  • 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
  • Optional:
  • • Sliced kalamata olives
  • • Chopped nuts
  • • Cranberries
  • • Finely chopped celery
  • Lemons for garnish

Instructions

1

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.

2

Cool completely.

3

Shred about 4 cups of chicken and place in a large mixing bowl.

4

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.

5

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.

6

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.

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