Chicken salad is seriously one of my favorite versatile fridge staples. It’s quickly made, easy to store, and can be eaten as a snack or meal. You can put it between bread to make a sandwich, eat it with crackers, or just scoop it straight out of the container. One of the best things about chicken salad is that it’s relatively healthy, and can be made even healthier with swaps like avocado oil mayo and organic chicken.
I’ve also come to realize that chicken salad can easily be made in my dorm room. In all honesty, I’ll steal a few chicken breasts, pieces of celery, and sliced onions from the dining hall, mix them with the mayo, mustard, & Greek yogurt I already have in my dorm room, and I have an on-the-go lunch or healthy snack when I need it. Also, if you don’t steal food from the dining hall you’re not living life to the fullest. Just saying. Adapted from my mom’s original recipe (let’s be real, when are my recipes not adapted from something my mom has made?), here’s my very own recipe for chicken salad.
2 cups shredded chicken breast
1/2 cup mayo
1/2 cup Greek yogurt
1/4 cup chopped white onion
1/4 cup chopped celery
2 tablespoons mustard
Salt & pepper, to taste
1. Mix all ingredients together in a medium-sized bowl.
This recipe makes about 3 servings. I only make 3 servings at a time because that’s normally what I’ll eat in a week, and this will probably last about a week in the fridge. You can obviously increase the quantity and keep the ratios the same if you’d like to make more.