My Favorite Chicken Salad Recipe - Low Carb & Easy To Make

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cooked chicken

🥗Healthier: grilled chicken breast

💰Cheaper: canned chicken

Grilled chicken breast is leaner, while canned chicken is budget-friendly.

Preheat the oven to 400 degrees.

Spray chicken thighs with avocado oil and season with unrefined salt on both sides.

Place the seasoned chicken in the oven and roast for just under an hour.

For the dressing, combine 1 cup of coconut oil mayonnaise, juice of 1 lemon, 1 teaspoon of stone ground mustard, a shot of sriracha, 1 teaspoon of tamari, 1/2 teaspoon of toasted sesame oil, a pinch of salt, a few cracks of black pepper, and 1 teaspoon of tahini in a bowl.

Taste the dressing and add more lemon juice if desired.

After roasting, switch the oven to broil for the last 10 minutes to crisp the chicken skin.

Remove the chicken from the oven and let it cool before shredding.

Shred the chicken into bite-sized pieces and transfer to a large bowl.

Chop parsley and add it to the chicken.

Add chopped green onions to the bowl.

Add walnuts to the bowl.

Chop celery hearts and add them to the bowl along with 1/4 teaspoon of salt, a few cracks of black pepper, and juice of 1/2 lemon.

Pour the dressing around the outside of the bowl and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens