This chicken salad recipe makes for a great lunch on a sandwich, spread on crackers, or to really
lighten it serve on slices of fresh cucumber. You can make your chicken salad with mayonnaise if you
prefer, but I love the tang of plain Greek yogurt- it is reminiscent of sour cream, and cuts a lot of fat and calories out of the recipe.
If you are looking for simple ways to cut back- I recommend using plain Greek yogurt anywhere you would add in sour cream or mayo. Have you ever tried making Chicken Salad with freshly shredded chicken? It’s amazing and I have included the simplest way to do it, using your stand mixer.
To make the shredded chicken in a KitchenAid Mixer follow these simple instructions.
Brush raw chicken breasts with olive oil, season with salt and pepper, and place on baking sheet.
Bake in oven preheated to 350° for 15-25 minutes, or until no longer pink in the center- cut center to
Fasten on your flat beater attachment (they usually come with it) if not you can grab one here.
KitchenAid K45B Flat Beater Replacement for KSM90 and K45 Stand Mixer
Place chicken in bowl, straight from the oven and turn mixer on low, gradually increase speed until you
I have not had to buy canned chicken since I discovered that trick, who needs all that sodium?
check doneness.(time will vary depending on how thick your chicken breasts are)are on medium and chicken is thoroughly shredded. Shredded chicken freezes well in a freezer safe bag. Press bags flat and stack in freezer to maximize space.
Dilled Chicken Salad Recipe
- 2 cups shredded cooked chicken
- ¼ cup plain Greek yogurt
- 2 Tbsp. sweet relish
- 1 Tbsp. Dill weed
- ½ tsp. Celery salt
- ½ stalk of celery diced finely
- pepper to taste
- Combine all ingredients in a medium bowl until thoroughly mixed.
- For best results – allow chicken salad to sit in refrigerator for at least 1-2 hours before serving, to allow all flavors to combine.
Enjoy! What is your family’s favorite kind of sandwich?