Description
This easy, healthy chicken salad is naturally gluten-free and made with a few simple ingredients. But the best part is that this chicken salad recipe is totally customizable to your taste preferences! It’s the perfect chicken salad for quick weekday lunches served over greens, as a sandwich or gently stuffed into a pita.
Ingredients
- 2 chicken breasts (or 1 can tuna)
- 3–4 celery stalks (or other crunchy vegetable like cabbage, carrots)
- Handful of chopped pecans (or chopped nut of choice)
- 1 apple (or other fruit like dried cranberries, grapes)
- 2–3 tablespoons mayonnaise (or olive oil and dijon mustard)
- Salt & pepper to taste
Instructions
1. Pre-heat oven to 400 degrees.
2. Bake chicken breasts for 20 minutes or until cooked through.
3. While chicken cooks, chop the celery and apple.
4. When the chicken is done, carefully shred using two forks to pull apart the meat.
5. Add shredded chicken, celery, apple and pecans to a medium bowl. Gently mix.
6. Add mayonnaise (or olive oil and dijon mustard) and salt and pepper to taste. Stir to combine and make sure dressing evenly coats all ingredients.
7. Let cool and serve, but it tastes better the next day!
This salad will keep in an airtight container in the fridge for 3-4 days.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Lunch