Classic Chicken Salad
This lightened Classic chicken salad made from scratch uses far less mayonnaise that most recipes call for. It comes out tender and delicious, perfect on a bagel, served over lettuce or in a wrap.
I have so many chicken salad recipes here on Skinnytaste because it’s on of my favorite things to make ahead for lunch, from Cilantro Chicken Salad, Chicken Waldorf Salad, and Chicken Salad with Lemon and Dill, to name a few.
I always make my chicken salad from scratch by cooking the chicken breast in chicken broth and I usually add some onion, parsley and celery to the broth to give the chicken a lot of flavor. Using light mayonnaise and some of the broth keeps the chicken salad moist without having to add too much mayo.
Lighter Chicken Salad
- 2 pieces 1 lb boneless, skinless chicken breasts
- 1 chicken bouillon
- 1/4 onion, chopped
- 2 tbsp parsley chopped
- 2 celery stalks, finely chopped
- 3 tbsp Hellmann's Lite Mayonnaise, regular for Keto
- In a medium sauce pan, place chicken, half the celery, half the onion, parsley and cover with water.
- Add bullion and cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through.
- Once cooked, remove chicken and let cool. Reserve chicken broth.
- Cut chicken into small pieces and place in a bowl. Add onions, celery and mayonnaise, 1/8 cup reserved chicken broth and mix well. If looks dry add 1/8 cup more.
- Serve on a bed of lettuce, in a lettuce wrap or on your favorite bread.