Step 1: Cook the Chicken
If using raw chicken, poach or bake the chicken breasts until they reach an internal temperature of 165°F (74°C). Let them cool slightly.
Step 2: Shred the Chicken
Use two forks or a stand mixer to shred the cooked chicken into bite-sized pieces.
Step 3: Prepare the Vegetables
Finely dice the celery, slice the green onions, and chop the parsley and dill.
Step 4: Make the Dressing
In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
Step 5: Add the Mix-Ins
Fold the celery, green onions, parsley, and dill into the dressing.
Step 6: Combine with the Chicken
Add the shredded chicken to the bowl and gently stir until every piece is evenly coated.
Step 7: Taste and Adjust
Taste the chicken salad and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Step 8: Chill
Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Step 9: Serve
Serve chilled in lettuce wraps, stuffed into avocado halves, on cucumber slices, or enjoy it straight from the bowl.
Step 10: Store
Divide into airtight meal-prep containers and refrigerate for up to 4 days for easy grab-and-go meals.
Tips
- Rotisserie chicken makes this recipe even quicker.
- For extra creaminess, mix half mayonnaise and half sour cream.
- Add chopped pecans or walnuts if you’re not following a strict zero-carb diet.
- Fresh herbs give the salad the best flavor, but dried herbs work well too.
- Avoid freezing, as the mayonnaise dressing may separate after thawing.
Enjoy this creamy, flavorful Zero-Carb Chicken Salad—perfect for meal prep, quick lunches, or a healthy high-protein snack! 🥗🍗
