This crunchy dill chicken salad is a staple in our home! It will store in the fridge for several days so make a big batch and use it throughout the week! If you’re running short on time or don’t feel like cooking, grab this healthy chicken salad and you will have a nutritious meal in minutes!
We usually serve it over a bed of organic greens for a salad, but you can also make it into a wrap using lettuce or your favorite grain free tortilla. You can also serve it hot on a slice of good bread (broil it 2-3 minutes in the oven).
A few things:
- Choose a high quality mayonnaise. Avoid ones with inflammatory oils and preservatives. You can make your own, or buy some. I like and use the Primal Kitchen avocado mayo. Sir Kensington’s is also another brand that I like.
- Adjust measurements to your liking. I did not include exact measurements for this recipe as it’s kind of a dump and go recipe. Start with the chicken, celery and apple. Add mayo, salt, pepper, parsley and dill to taste.
- Chicken details: use leftover chicken that you cook. You can also buy canned chicken. Make sure to check the ingredient list. It should only contain chicken, salt and possibly some water.
Ingredients
- chicken breast, cooked and shredded
- avocado mayo
- celery, diced
- green apple, chopped
- pink salt and pepper
- dill weed
- parsley
Instructions
- Mix all ingredients in a bowl.
- Add more/less of mayo, spices to desired taste and consistency.
Need more quick and healthy meal ideas? Check out the recipe for the popular avocado chicken salad recipe here.