Loaded Slim Chicken Salad Recipe
Slim Chicken Salad Recipe Below ↙️
🐺 ¾ lb. cooked chicken (~2 ½ cups), cubed or shredded
🐺 ½ tsp lemon pepper seasoning
🐺 5-6 strips turkey bacon cooked + crumbled
🐺 1 stalk celery, thin slices
🐺 ⅛ C. red or green onion minced
🐺 2 TB reduced sugar dried cranberries or Granny Smith apple
🐺 ¼ C. shredded cheddar, 2%
🐺 ⅛ C. roasted almonds, chopped (I used Smokehouse flavor)
🐺 ¼ C. plain skyr or Greek yogurt, 0-2%
🐺 ¼ C. light mayo, (such as Duke’s or Hellman’s)
🐺 1 tsp dried dill
🐺 ½ tsp onion powder
🐺 ¼ tsp apple cider vinegar
🐺 1 pinch of stevia
🐺 ½ tsp sea salt
🐺 2 tsp lemon juice
🐺 ½ tsp cracked pepper
Season chicken with lemon pepper, pressure cook on high for 8-10 mins (with 10 mins natural release) or cook in skillet until cooked through. Cool completely + cut into cubes or shred. Set aside in a large bowl.
Add bacon, celery, onion, cranberries, cheddar, + almonds to the bowl of chicken.
In a separate bowl, add yogurt, mayonnaise, lemon juice, dill, onion powder, salt, pepper, apple cider vinegar, + stevia. Whisk until smooth. Add to the chicken + veggies. Use a large spoon or spatula to mix thoroughly. Cover + chill in the refrigerator for 1 hour before serving if possible.
Serve over greens, with wheat crackers, multigrain chips, in wheat wraps, etc. We topped blue corn + chickpea chips. Enjoy!
Cook Also: Tomato Cabbage Soup Recipe with Noodles
