Creamy Chicken Salad with Greens
Pack this creamy chicken salad with greens for a fresh and delicious lunch idea!
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Ingredients
For the chicken salad:
- 1 whole roasted chicken, meat off
- ½ cup finely chopped celery
- 1 lemon, juiced
- ⅓ cup mayonnaise
- ¼ teaspooon salt
- ½ teaspoon pepper
- 1 teaspoon Creole Seasoning, optional
For 1 packed lunch:
- 2 cups mixed greens or chopped lettuce
- 1 scoop of Southern Chicken Salad
- ½ cup grape tomatoes, halved
- 1 serving banana chips or crackers
- ½ cup carrot chips
Instructions
Make the chicken salad:
- Put chicken meat in a food processor and pulse a few times to roughly chop. Continue pulsing for about 30 seconds until the chicken is finely chopped. If you turn "on" the food processor, your chicken will become a "paste". Instead, use the pulse method until it's very finely chopped.
- In a bowl, whisk the lemon juice, mayonnaise, salt, pepper, and Creole seasoning. Add the chopped celery and the chicken to the bowl, and mix to combine all the ingredients. Transfer the chicken salad inside a large container and refrigerate for up to 4 days.
For a packed lunch:
- Wash and chop the lettuce if using.
- Place the salad greens or lettuce into a lunch container and top with 1 scoop of chicken salad and grape tomatoes. Add the banana chips and carrots to the empty compartments and close the container.
- Pack the lunch box into a lunch bag with an ice pack.
Notes
This recipe nutritional information is calculated without banana chips or carrots.
Nutrition
Serving: 1 lunch | Calories: 244kcal | Carbohydrates: 5.2g | Protein: 27.2g | Fat: 12.5g | Saturated Fat: 2.1g | Cholesterol: 87.9mg | Sodium: 241.6mg | Fiber: 2.6g | Sugar: 2.4g
