Chicken Salad with Lemon and Dill
I love having easy lunches in my refrigerator for when I need a quick lunch on the go. Keeping my refrigerator stocked with healthy lunch options prevents me from getting hangry, and making bad choices! A few of my go-tos lately are chickpea egg salad, chickpea tuna salad, and asparagus, egg and bacon salad. This chicken salad is inspired from my local health food store. It’s so simple, made with just 4 ingredients not counting salt! For a more traditional recipe, you can try my classic chicken salad recipe. I love making my chicken salads from a supermarket rotisserie chicken. You can purchase them so cheap, and it makes for a juicy, tender chicken salad with minimal effort. If you don’t want to use a rotisserie chicken you can also cook the chicken breasts yourself if you wish in the slow cooker or poach it on the stove.
How To Cook Chicken Breast in the Slow Cooker
If you prefer to cook the chicken breast yourself in the slow cooker, cover the chicken with enough chicken broth (or water and salt) to cover, about 2 to 3 cups. Cover and cook on low until the chicken easily shreds, about 4 hours.
Chicken Salad Tips and Variations
Other herbs would be wonderful here, swap the dill for basil, chives or parsley. You can serve this so many ways. If you want to keep it low carb, serve this with salad greens and cucumbers, in lettuce cups, or make a lettuce wrap. To serve with grains, this would be great with a quinoa salad, bean salad, in a wrap or on whole grain bread. You can refrigerate up to 4 days.
More Chicken Salad Recipes You Make Like:
Cilantro Chicken Salad Chicken Salad with Avocado Lighter Classic Chicken Salad Houston’s Grilled Chicken Salad BBQ Chicken Salad
