Ingredients
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10 1/2
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2
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1
-
1/4
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-
-
-
-
-
-
-
-
-
Directions
I love having easy lunches in my refrigerator for when I need a quick lunch on the go. Keeping my refrigerator stocked with healthy lunch options prevents me from getting hangry, and making bad choices! A few of my go-tos lately are chickpea egg salad, chickpea tuna salad, and asparagus, egg and bacon salad. This chicken salad is great when I want something low-carb, inspired from my local health food store. Its so simple, made with just 4 ingredients not counting salt!,If you prefer to cook the chicken breast yourself in the slow cooker, cover the chicken with enough chicken broth (or water and salt) to cover, about 2 to 3 cups. Cover and cook on low until the chicken easily shreds, about 4 hours.,Other herbs would be wonderful here, swap the dill for basil, chives or parsley.,You can serve this so many ways. If you want to keep it low carb, serve this with salad greens and cucumbers, in lettuce cups, or make a lettuce wrap. To serve with grains, this would be great with a quinoa salad, bean salad, in a wrap or on whole grain bread.,You can refrigerate up to 4 days.,
,Cilantro Chicken Salad,Chicken Salad with Avocado,Lighter Classic Chicken Salad,Houstons Grilled Chicken Salad,BBQ Chicken Salad
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Steps
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1
Done
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Remove the Skin from the 2 Breasts and Remove the Meat from the Bones Break the Chicken Into Chunks With Your Hands or a Knife and Place Into a Large Bowl Add the Fresh Dill, Lemon Juice, Lemon Zest, Olive Oil and Salt |
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2
Done
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Refrigerate Until Ready to Eat. |
