Chicken Salad
A basic creamy chicken salad. Can be served alone, over lettuce, or on a croissant.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains dairy
pescatarian
- 1 large white onion diced
- 4 tablespoons white vinegar
- 4 large chicken breast season with garlic herb seasoning, salt, pepper
- 1/4 pkg celery diced
- 1.25 cups mayonnaise i used burman's light - don't use micracle whip
- 1 tablespoon yellow mustard to taste
- 1 tablespoon sugar can also use alternative sweetener (sucralose, stevia,etc.)
- Carbohydrate 40.3333400231887 g
- Cholesterol 763.091563725125 mg
- Fat 113.521043858951 g
- Fiber 3.34500007010125 g
- Protein 266.094020767742 g
- Saturated Fat 18.8445140817212 g
- Serving Size 1 1 Serving (1668g)
- Sodium 6794.17841696771 mg
- Sugar 36.9883399530875 g
- Trans Fat 87.5134641397764 g
- Calories 2331 calories
Bake chicken with garlic herb seasoning on it (about 35 minutes) Let it rest for about 10 minutes, then chop into cubes. Dice onion and chop celery Make the sauce with mayonnaise, a dash of yellow mustard, some white vinegar and a couple tablespoons of sugar (or alternative). *Maybe 2 cups of mayo and 4 tablespoons of vinegar with 4-5 chicken breasts.
