Recipes

Light Chicken Salad

This is a perfect recipe to make ahead for the week and it gets better overnight. Using our Instant Pot Shredded Chicken, this recipe is quick and easy! Don't have an instant pot? No problem, use your leftover chicken breasts from meal prepping.

Protein
42g
Carbs
16g
Fat
7g
Serves
4
Calories
303

Ingredients

  • 600 g shredded chicken
  • 75 g light mayonnaise
  • 60 g unsweetened dried cranberries, chopped
  • 200 g celery, finely diced
  • 15 g dijon mustard
  • 2.5 g smoked paprika
  • 1 g garlic powder
  • Salt and pepper, to taste
  • Prep Time 15 minutes
  • Cooking Time 7 minutes
  • Difficulty Easy

Instructions

  1. Roughly chop dried cranberries and finely dice celery.
  2. Place cool, shredded chicken in a bowl, combine with light mayonnaise, dijon mustard, spices. Mix well, making sure the sauces are evenly distributed.
  3. Stir in celery and cranberries.
  4. For best flavor, store covered in refrigerator for at least 2-3 hours, or overnight if possible.
  5. Enjoy with crackers, cucumber slices, apple slices or on a sandwich!

Share This

Loading comments...

Other recipes you might like

Recipes

Potato Bowls

This is for you sports fans (or even those of you just around for the commercials)!

Continue Reading >

Recipes

Keto Cheesy Cauliflower and Broccoli Rice

Looking for the perfect side dish for your next group gathering? Try this Keto Cheesy Cauliflower and Broccoli Rice to satiate those...

Continue Reading >

Sign up to get new articles to your inbox

We respect your privacy!