I didn’t try chicken salad for the first fourteen years of my life. The smell, the excessive mayo factor, and the concept of plopping a blob of chicken goo between two pieces of bread seemed pretty unappetizing. But all of this changed one day in eighth grade when I was pretty desperate for lunch on a class field trip with very limited options.
A friend of mine convinced me to try chicken salad for the first time. I was super resistant, but he was so enthusiastic about it that I figured he might be onto something. So I tried it, LOVED it, and soon after the initial trial I realized it was insanely addictive.
From here, I went on to taste test many chicken salad recipes. Therefore, I feel confident in sharing with you a recipe I created based on these experiences. What sets my recipe apart from the others is that it is a healthier option without sacrificing flavor. As a dietitian, it is important to me to not just provide healthier options for my clients and readers, but to also provide options that are realistic and enjoyable. If I can’t find a realistic option, then I will create one. This is why I spend a lot of time in my kitchen coming up with new recipes to share with my clients and readers on a weekly basis. Hint-hint: lots of recipes coming soon!
The process of developing a recipe is pretty fun if you like to taste test. In my kitchen, a recipe is never ever 100% finished, but after several revisions (five to be exact), I put the fork down to type this up and share with you a Chicken Salad Tune-Up.
A Chicken Salad Tune-Up
- 32 oz Organic Chicken Broth, Reduced Sodium
- 1-2 lb Organic Chicken Breast
- 1-2 stalks Celery finely chopped
- 1/4 cup Onion finely chopped
- 1/2 cup Organic Mayonnaise
- 1/3 cup Greek yogurt
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Fresh Ground Pepper
- 1 tsp Kosher Salt
Pour chicken broth into crock pot and turn on high heat.
Once liquid begins to simmer, add chicken breasts, cover with a lid and turn heat to low. Allow chicken to slow cook for 4-6 hours until tender.
Chop celery and onion while chicken is slow cooking. Place into a small, covered container and store in refrigerator until ready to use.
In a small mixing bowl, stir mayonnaise, Greek yogurt, and spices. Store in refrigerator until ready to use.
Once chicken has cooked, remove from crockpot and transfer to a large mixing bowl. Shred chicken with two forks while it is still hot. Allow to cool for 15-20 minutes, then cover container with foil and place in refrigerator to chill.
Once chicken has cooled, add remaining ingredients and combine well. Adjust seasonings to your preference.
I recommend pairing this chicken salad with Trader Joe’s Raisin Rosemary Crisps or Mary’s Gone Crackers depending on your taste preferences and diet restrictions. The Raisin Rosemary Crisps bring a slight sweetness to the chicken salad game for a great sweet and savory combo, and they are a good bang for your buck with respect to calories and taste (90 calories for 11 crackers). Mary’s Gone Crackers allows the chicken salad to take the spotlight, and they are organic, vegan, non-gmo and gluten-free! You really cannot go wrong with either choice.