![]() ![]() For a low carb meal, serve chicken salad in lettuce wraps, on top of a spinach salad, or stuffed in avocado halves.Ĭhicken salad can be stored in an airtight container in the refrigerator for up to 3-4 days, as long as you made it with chicken cooked that same day.Canned chicken also works in this recipe.I often make this recipe with leftover Instant Pot Whole Chicken. Try Instant Pot Shredded Chicken or Crockpot Shredded Chicken. Cook your chicken ahead of time so that you can make this recipe quickly.Try adding different mix-ins to your chicken salad: different kinds of nuts, grapes, apples, dried cranberries, dried cherries, avocado, chopped green onion, red onion or fresh herbs.Chilling the salad for an hour or two before serving also helps the flavors to meld together. Either chill the cooked chicken before you make the salad or chill the chicken salad mixture before serving.Serve the chicken salad on bread or croissants as a sandwich, or on top of a green salad.Taste the chicken salad and add more seasoning if needed. Then, add the rest of the salad ingredients to the bowl and stir everything together.Stir together the plain Greek yogurt, garlic powder, salt and pepper. ![]() I usually make the dressing in a large bowl and then add the other ingredients to that same bowl.
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