Chicken salad is an easy to make-ahead dish that can be used through the week for lunch or last-minute dinner. I am all about making it once, eating it many times. Our days are busy, making a new meal from scratch each and every time is not necessary. This recipe yields 4 servings, but I suggest doubling it to enjoy with others.
What I love about this dish is that it bursts with flavor from the fresh dill and parsley. You can always switch it up by changing the flavor profile by simply making a few changes. Swap out the dill with cilantro and add a little jalepeno with lemon juice and chunks of avocado - oooo, that is an awesome idea - next time!
16 ounces of pre-cooked, skinless boneless chicken breast - chopped
2 boiled eggs, peeled and chopped
2 stalks of celery, diced
2 green onions (14 grams), diced
1 clove garlic, minced
2 tablespoons red wine vinegar
1/2 tablespoon Dijon mustard
1/2 cup Organic Avocado Mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon minced fresh dill weed
2 tablespoons minced fresh Italian parsley
Regarding the Nutrition Facts. I do my best to obtain the most accurate information, but it may not be perfect. The source of my data is MyFitnessPal. The nutrition facts do not include the lettuce. The type, amount and the carbs are up to you!!
Another note - While I strive for "Keto", it is not Keto perfection. The Dijon and Mayo both have traces of sugar in them. But note the number of carbs per serving and the amount of sugar per serving. I don't sweat the small stuff, or at least I am trying not to because "coach" says not to!!