I was scanning through my published posts recently and realized that I haven’t shared any recipes! Say what?! I was pretty shocked considering one of my favorite things to do is cook. I’m a baker at heart and love coming up with new recipes. I usually like to go for the more complicated recipes so that I’m busy longer and so that I can learn something that is new to me. That’s how I make connections and ultimately end up with that AHA moment. By the end, I always feel so accomplished. When I’m not feeling up to the task though, I try to find a fast and easy recipe.
Recently, I’ve been spending a lot of time thinking about healthier options. Dinner is always a no brainer for me, but for whatever reason, I always struggle to be creative with my lunch options. When I think of lunch, all that ever really comes to mind are salads and sandwiches. Let’s face it, those options can get a little boring after a while. I used to work a block away from Wendy’s and was addicted to their Summer Berry Salad. OMG, it was delicious. That’s the one time I never really got bored with a salad LOL.
So anyway, this is a fast and easy recipe for chicken salad. I’ll show you how I make it, and then also give you some tips on how you can make it even easier for yourself. The idea came to me via some Pinterest inspiration one afternoon and I’ve been making it ever since. I really can’t get enough, as it combines two of my favorite things: avocado and chicken salad!
First things first, I shred my rotisserie chicken and put it into a medium sized bowl. I always buy the whole rotisserie chicken because I save the legs, wings, and skin for my boyfriend. He will go to town on them. Since I’ve done it quite a few times, it doesn’t take me very long to shred and break down. Using the whole chicken (minus the legs and wings) makes about 3-4 servings. (I’m really bad at gauging portion size, so that’s not really a standard serving… just what I eat. LOL)
Next, I chop up my pickles. I prefer to use Claussen because I like the way they taste so much better than other brands. I can eat them straight from the jar. I leave fairly big chunks, but you can chop it up as small as you would like. I just like to get the heavy pickle taste. (I also add a little bit of the pickle juice from the jar to enhance the dill flavor) In the past, I have also added green onion, but I found it to be overpowering compared to the other flavors I was trying to bring out. You can also chop up some celery at this point, but I choose to leave it out.
Then, you want to add the mayonnaise (you can substitute yogurt for this also, but I prefer mayo). Depending on how much shredded chicken your bird yielded, this may fluctuate just a little bit. I don’t like mine super wet, but it can’t be too dry either. I found that anywhere from 1/4 cup to 1/3 cup usually does the trick. Of course, you can add more or less, depending on your preference. Most of the time I don’t even measure it. I just add it until I think it’s good.
Next, is where you add the salt and pepper to your taste. I add salt to my avocado later, so I don’t usually put a whole lot in the chicken salad mix. You also want to go ahead and slice your lemon in half and squeeze the juice from one of the halves onto your mixture. Go ahead and mix. If it looks something like this, then you’re done with the chicken salad part!
The final piece to this fast and easy recipe is concocting your meal. I love avocados, so I serve mine on top of avocado. When I got the inspiration for this recipe on Pinterest, they pictured the chicken salad laying right on top of a half of avocado. It looked awesome, so I tried it that way first. It worked out alright, but it was somewhat difficult to eat, and you didn’t really get all of the avocado. So, ever since, I just chop up the avocado and put it in a bowl or plate. Please be careful when cutting your avocado, as it can lead to some pretty nasty cuts. Look up avocado hand… it’s a thing. I use the other half of my lemon and squeeze it over the top of the chopped up avocado, then add some salt. Next, you scoop the chicken salad on top of the avocado and you’re finished. Time to dig in!
As promised, I have a few options for you to make this recipe even easier. You can buy pre-shredded chicken at the grocery store to avoid the most time-consuming part of this recipe. Also, if you’re looking for a cheaper option, you can go with canned chicken. Canned chicken freaks me out, so I don’t use it. I prefer the flavor of the rotisserie chicken anyway. Speaking of a cheaper option, you could also put some chicken breasts in the crockpot and shred them from there. For me though, the rotisserie chicken is actually cheaper than two chicken breasts where I live right now.
Another way to make this simpler is to use relish instead of chopping up your pickles. I prefer the chunks of pickle, but if you’re looking to save time, just substitute some relish. I’m sure it would be about the same. You still get the pickle flavor.
Fast and Easy Chicken Salad
Yummy and simple chicken salad recipe.
- 1 Rotisserie Chicken Shredded
- 4-6 Small Dill Pickles Chopped
- 1/4 cup Mayo
- Salt To taste
- Pepper To taste
- 1 Lemon Halved
- 1 Avocado Chopped
1. Shred rotisserie chicken and place into a medium sized bowl.
2. Chop pickles and add to shredded chicken.
3. Mix in mayo, salt, and pepper.
4. Juice one-half of your lemon onto chicken mixture and mix together.
5. Scoop chicken salad onto chopped avocado.
See above for options to make this even simpler 🙂
So, there you have my fast and easy chicken salad lunch recipe. It is a healthy lunch (especially if you decide to swap the mayonnaise for Greek yogurt). I certainly never get tired of it! Let me know what you think in the comment box below 🙂