Keywords: lunch, chicken salad, quick
Serves: 6
Prep Time: 15 minutes
Total Time: 15 minutes
Equipment: knife, mixing bowl, oven, measuring cups
Ingredients:
- 2 cups cooked chicken, chopped
- 2 stalks celery, chopped
- ½ red onion, diced
- 1 cucumber, diced
- 1 branch dill, diced
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
Directions:
- Cook chicken either on the stove, a pan or air fried.
- Chop chicken, celery, onion, cucumber, and dill.
- Combine all ingredients in a bowl and mix well.
- Serve cold.
Variations:
- Chicken salad can be served over a bed of lettuce, as a sandwich or wrap, or eaten plain.
Notes:
- Keeps for 5 days refrigerated in an airtight container. Chicken salad does not freeze well.
Nutrition Notes:
- Chicken salad is a great way to get protein and veggies into your meals and can be made ahead of time for easy use.
Savings Tip:
- For cost savings, you can use canned chicken instead of cooking fresh chicken.
Nutrition Facts:
| Serving Size | ⅙ of recipe |
| Number of Servings | 6 |
| Energy (kcal) | 219 |
| Total Fat (g) | 16 |
| Saturated (g) | 2.8 |
| Cholesterol (mg) | 47.4 |
| Sodium (mg) | 387.2 |
| Total Carbs (g) | 3.3 |
| Dietary Fiber (g) | 1 |
| Total Sugar (g) | 1.5 |
| Added Sugar (g) | 0.1 |
| Protein (g) | 15.2 |
| Vitamin D (mcg) | 0.1 |
| Calcium (mg) | 26.5 |
| Iron (mg) | 0.7 |
| Potassium (mg) | 248 |