Here’s a little secret about me. I LOVE chicken salad. Like llloooovvvveeee it. It’s one of my favorite things to make at home and is a staple in my fridge year round. It’s perfect for lunch on top of a salad or nestled in some lettuce cups. I also like to snack on it with crackers or on top of cucumber slices.
While I like to mix up my chicken salad ingredients depending on my mood – if I’m craving sweet and salty I’ll add grapes or diced apples or if I’m in the mood for spicy I might make one with jalapeños or buffalo sauce – but the version below is by far the one I go to the most. It’s rich and savory yet light and refreshing thanks to the fresh lemon zest and juice.
This chicken salad can be made ahead of time and stored in the refrigerator for up to 5 days. Time saving tip: I will often use a store-bought rotisserie chicken. When I do, I will use both the light and dark meat as I think it really adds to the rich and savory flavor. Enjoy!
- 3 cups cooked chicken, finely chopped
- ½ cup finely chopped celery
- ¼ cup finely chopped green onions
- 1 cup mayo (I used mayo made with avocado oil)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon Himalayan pink salt
- ½ teaspoon pepper
- Place all the ingredients in a bowl and toss well to coat. Add more salt and pepper if necessary.
- Place ¼ cup of the chicken salad in each lettuce cup. Enjoy!
Sounds yummy. Will definitely try it!
Yum, I can’t wait to try this!