Raise your hand if you’re a chicken salad snob. Uhh right here and proud of it. I don’t care what anyone says, there never has been and never will be any chicken salad that touches my granny’s chicken salad…however, this recipe is pretty close. A friend shared this recipe with me and guys…it’s SO GOOD. Have you ever known anyone to look forward to low carb days? H-NO. But ever since I have been introduced to this recipe I cannot wait for low carb days, yes…it’s THAT good. Not only is it delicious but super, super easy to make AND it taste just as good on day 5 as it does freshly made. I kid you not. That makes it ideal for weekly meal prep.
I’m huge on flavor and texture and this chicken salad is packed with both. It checks off every box on my snobby chicken salad checklist. Do I need to gush more, or are you ready for the details? Ok, ok — this is what you will need:
Ingredients
- 3 cups of chicken breast, shredded
- 1 1/2 cup of chopped celery
- 1 cup of shredded carrots
- 1/2 cup of chopped green onions (I don’t use these every time, it won’t make or break the flavor)
- 1/4 cup of finely diced sweet yellow onion
- 1/2 cup of Mayonnaise (don’t you dare get Miracle Whip or some fat free mess)
- 1/4 cup of Franks Hot Sauce (original)
- 1 tbsp of Ranch Seasoning Mix
Optional
- Avocado
- Red Bell Pepper
- McCormick Crushed Red Pepper
- Black Pepper
Instructions
- Mix the mayo, hot sauce and ranch seasoning until blended nicely together.
- Combine the chicken and veggies in a large bowl
- Stir in mixture well.
Plate it with 1/2 an Avacado and Red Bell Pepper.
Enjoy.
SPICY Option.
I like add a little heat to my chicken salad. I hit it hard with McCormick Crushed Red Pepper & Black Pepper.