How to make chicken salad
This chicken salad is a low carb and no-cook dish full of protein and veggies. Make a big batch and keep it in the fridge for days for a quick meal option.
Drain your cans of chicken. Add drained chicken to large mixing bowl.
Scoop out your desired amount of mayo into the large mixing bowl. Start off slowly and add mayo to taste.
Stir chicken and mayo in large mixing bowl until well mixed, adding mayo to taste. Mix until you get the texture of chicken salad you desire.
Season the chicken salad with salt, pepper and Capitol Hill Seasoning (or your favorite spice blend, ex. Curry or Jerk) to taste. Capitol Hill Seasoning is shallots, dill, parsley and chives.
Continue to season and stir until you get your desired chicken salad flavor.
Squeeze one half of a fresh lemon into the chicken salad to brighten up the flavor.
Peel and chop the carrots and cucumber. Mix into the chicken salad.
Chop celery and mix into the chicken salad.
Stir chicken salad well to combine all the veggies. Note: other fun fruits/veggies are diced grapes for sweetness or radishes for bite.
Chop some walnuts for sprinkling on the top of the chicken salad right before you serve (optional).
Wrap option is great for an easy lunch.
Serve as a sandwich, wrap, in a bowl or over mixed greens. Make a big batch and keep it in the fridge for days for a quick meal option.
- 1.0 Large mixing bowl
- 2.0 Cans of chicken
- 3.0 Carrots
- 2.0 Celery stalks
- 1.0 Cucumber
- Capitol Hill Seasoning (or your fave spice blend)
- 1/2 Lemon
St. Petersburg, Florida