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Chicken Salad

Yields2 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

A great lunch, this chicken salad will have you going back for seconds!

 24 chicken breast (bone in or skinless depending on preference)
 ½ Red onion
 2 Lemons zested
 2 Lemons juiced
 5 Celery sticks
 1 cup Hellmann’s olive oil mayonnaise
 Sea salt and fresh cracked black pepper
1

Tip: Make sure to zest lemon before juicing

2

Add chopped celery and chopped red onion to a large mixing bowl with the chicken shredded (by hand is best for texture) Break down chicken by removing skin and pull off all meat possible-white and dark meat. Zest both lemons, setting aside the zest from 1 lemon. Then cut lemons in half to juice.

3

In a measuring cup, place 1 cup olive oil mayonnaise. Add lemon zest and juice and salt/pepper to taste. Fold everything together and add to bowl.

Mix all ingredients together in bowl. Place in storage container or serving bowl for up to 5 days.

4

Tip: For extra texture add chopped nuts such as almond slivers or pecans.
For extra sweetness: add grapes or cranberries

Nutrition Facts

Serving Size 150

Servings 2