Chicken salad is so easy to make at home and you can make it to taste and with so many variations it’ll be hard to get tired of it. Use your imagination. There is no need to measure your ingredients since a little too much or too little will just vary the taste and consistency.

Tools Needed

Small bowl
Knife
Large spoon
Additional spoons to scoop out ingredients (don’t contaminate your jars)

This recipe was prepared by Seth at Low-Carb Lunches. He made a green grape and slice almond variation and an onion and curry variation after making the base chicken salad using avocado oil.

Basic Chicken Salad with Variations

Print Recipe

Prep Time 10

Total Time 10

Course Lunch

Servings 4 servings

Ingredients

4 cups Cooked Chicken shred or cube
2 tbsp mayonnaise or yogurt or oil
2 tbsp olive oil or other oil such as avocado oil
Sea salt and freshly ground pepper
Seasoning or herbs
Additions of your choice

Instructions

Mix all ingredients together.

Notes

Using a pre-cooked deli rotisserie chicken saves a lot of time but you can use leftover chicken or cook chicken specifically for your chicken salad.

Variations

Grape & sliced almonds
Curry
Onion
Apple & Walnut

Posted in Recipe