CHICKEN SALAD😍

Is it just me or the further I get into 2021, the less time I have to eat lunch, so having something meal-prepped or that I can throw together in less than 10 minutes ensures I don’t spend my WHOLE paycheck on Postmates… lol Not your average chicken salad, this recipe is LOADED with flavors that spice up your average desk lunch. Proof eating healthy doesn’t have to be time consuming or boring. Do yourself a favor and save this recipe, because I have a feeling you’ll be coming back to this one again. Recipe below blog!

The flavors in this recipe are inspired by a family recipe for kidney bean salad that we had at every barbecue. If you want to try, swap out the chicken for a can of drained and rinsed red kidney beans and let me know what you think!

Serves 1-2.

Ingredients:

For the Chicken Salad:

• 12.5oz canned chicken or 1 cup shredded rotisserie chicken

• ¼ cup finely chopped celery

• ¼ cup finely chopped red onion

• ¼ cup mayonnaise

• Juice from 1 small lemon

• 1 tsp cumin

• ¾ tsp celery salt 

• ½ tsp marjoram (optional)

• Salt and pepper to taste

• Serve in lettuce cups or as an open-faced sandwich

Directions:

For the Chicken Salad:

• Soak chopped red onion in cold water with a pinch of salt for 10 minutes. Drain and rinse (this softens the raw red onion taste). 

• Add chicken, chopped celery, chopped onion, mayonnaise, lemon juice, cumin, celery salt, and marjoram to a bowl and mix until well combined. 

• Taste and adjust for seasoning. Serve with lettuce wraps, on toast, or with grain free crackers and enjoy!