This is an extremely simple chicken salad recipe that is a great combination of flavors you can pull together fast. It’s perfect for either a planned meal, sandwiches, or good use for leftover chicken.
This chicken salad is full of vegetables and flavor.
Table of Contents
Filling Chicken Salad
This chicken salad is full of vegetables and flavor.
Ingredients
- 2 lbs Chicken breasts cooked and cubed (or any chicken pieces)
- 4 stalks celery diced (about 1⅓ cups)
- 1 cup carrots chopped
- 1½ cups mayonnaise
- 2 tbsp lemon juice
- 3 tbsp parmesan cheese, grated
- 1 tbsp ground black pepper
Instructions
- Add the boneless chicken breasts to a pot of water and bring to a boil. Set back to low temp and cover. Continue to cook for about 15-20 minutes. Internal temp should be about 165°F.
- Drain the chicken and expedite the cooling by running cold water over it. When cool enough to handle, cut it up into small cubical pieces. Add it into a mixing bowl.
- Dice up the remaining vegetables and add them and the remaining ingredients to the bowl with the chicken.
- Mix thoroughly with a large spoon and serve. Can be just a salad with crackers or just put on bread as a sandwich.
Nutrition
Calories: 435kcal | Carbohydrates: 3g | Protein: 26g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 454mg | Potassium: 547mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2845IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg
SOURCE
DarnGoodRecipes.com™
Resources of Chicken Salad Recipe From Scratch
Visit DarnGoodRecipes.com™ for other different salad recipes.
For learning other ways to cook chicken fast, read this outside article: 5 Ways to Cook Chicken Quickly.
