Ultimate Chicken Salad

This ultimate chicken salad is the perfect way to use up leftover chicken, and can be enjoyed so many different ways. It’s a classic to have on hand no matter the time of year!

Throw this together for the most filling snack, sandwich, or wrap. It’s great with just about anything and packs in that extra protein you didn’t know you were missing.

What You’ll Need

• Chicken: Any pre-cooked and shredded chicken breast.
• Hard-boiled eggs: This rapid egg cooker is a game changer.
• Red onion
• Celery
• Crumbled bacon: To keep this macro-friendly, I use the Hormel real crumbled bacon, which has 25 calories and 3 g protein per tbsp. If you can’t find it at your local grocery store, look for one with similar macros per serving.
• Dill pickles
• Light miracle whip: Or light mayo if you prefer.
• Non-fat plain greek yogurt: This adds some protein and stretches the sauce a bit further.
• Yellow mustard: Or dijon.
• Honey
• Apple cider vinegar
• Salt & pepper

How To Make It

1. Chop red onion & soak in water: For a milder onion flavor, I like to chop the red onion first thing and soak in cold water while I prep everything else. If you like a strong onion flavor you can skip this step.
2. Prep the rest: Chop up the eggs, celery, and pickles. An alligator chopper is super helpful.
3. Make the dressing: To make the dressing, whisk together the miracle whip, yogurt, mustard, honey, and apple cider vinegar.
4. Stir it all up: In a large mixing bowl, add everything together and stir until combined. Season with salt and pepper to taste.

I like this recipe best served COLD. It is so good after it’s sat in the fridge for a few hours. Or better yet, the next day.

My current favorite way to eat this is with some Good Thins. YUM.

To Store

Store in an airtight container in the fridge up to 4 days.

Similar Recipes

• Egg salad with bacon and cottage cheese
• High protein southwest quinoa salad

As always, be sure to leave a comment and review if you try this one! Always love hearing from you guys. 💚

Ultimate Chicken Salad

The ultimate chicken salad recipe to make for any occasion. Enjoy with chips, crackers, as a sandwich, whatever you love.

5 from 1 vote

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 239kcal

Ingredients

• 3 cups cooked, shredded chicken (400 g)
• 3 hard-boiled eggs peeled and chopped
• 1 3oz bag Hormel crumbled bacon (84 g)
• 1/2 small red onion (100 g) chopped small
• 1 cup celery (100 g) chopped small
• 1 cup dill pickles (168 g) chopped
• 7 tbsp light miracle whip (105 g) (scant 1/2 cup) or light mayo
• 2 tbsp non-fat plain greek yogurt (30 g)
• 1 tbsp honey (21 g)
• 1 tbsp yellow mustard (15 g)
• 1 tbsp apple cider vinegar (15 g)
• salt and pepper to taste

Instructions

• Combine all ingredients from chicken to pickles in a large bowl.
• Make the dressing by whisking together all ingredients from miracle whip to apple cider vinegar.
• Pour the dressing over the chicken mixture and stir until fully combined. Season with salt and pepper to taste.
• If possible, let your salad chill in the fridge for 2-3 hours before serving. Enjoy on crackers, rice cakes, as a sandwich or a wrap!

Notes

• For a milder onion flavor, soak chopped onions in cold water while you prep the rest of your ingredients (or at least 10 minutes).
• This recipe is even better the next day when it’s chilled and all the flavors have marinated together.

Nutrition

Serving: 196g | Calories: 239kcal | Carbohydrates: 8.7g | Protein: 30.3g | Fat: 9.5g | Fiber: 0.5g

This post may contain affiliate links. See footer for privacy policy and terms of use.