Ingredients
- Cooked chicken breast: 2 cups, shredded
- Celery: 2 stalks, chopped
- Carrots: 1 cup, grated
- Mayonnaise: 1/2 cup
- Dijon mustard: 1 tablespoon
- Lemon juice: 1 tablespoon
- Salt and pepper: To taste
Instructions
- Preheat Your Equipment: No need to preheat anything for this recipe.
- Combine Ingredients: In a large mixing bowl, add the shredded chicken, chopped celery, grated carrots, mayonnaise, Dijon mustard, and lemon juice. Stir everything together until well combined.
- Prepare Your Cooking Vessel: No cooking vessel is required for this dish.
- Assemble the Dish: Transfer the salad to a serving dish, spreading it evenly.
- Cook to Perfection: No cooking required, but refrigerate for at least 30 minutes for the flavors to meld together.
- Finishing Touches: Taste and adjust seasoning with salt and pepper as needed. You can also drizzle a little extra lemon juice for added freshness.
- Serve and Enjoy: Serve chilled on its own, in a sandwich, or over a bed of greens.
Notes
- For extra crunch, add chopped nuts or seeds.
- Ensure the chicken is fully cooled before adding to the salad.
- For a tangier dressing, add a bit of vinegar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
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