I stumbled on this chicken salad recipe by accident with some chicken breasts that had been in the fridge for a few days. The recipe can also be made much quicker with pre-cooked, shredded chicken breast (or rotisserie chicken). Such a great meal prep recipe that will be both satisfying and delicious.

Simple Chicken Salad

Shredded Chicken Ingredients:

• 1.5 pounds organic chicken breast
• 2 cups chicken or bone broth
• water
• garlic powder

Chicken Salad Ingredients:

• shredded chicken breast (can also use rotisserie chicken)
• 2 tablespoons avocado mayo (can be swapped for plain Greek yogurt)
• 1-2 tablespoons dijon mustard
• garlic powder
• sea salt
• pepper
• 1/2 cup green onions, chopped

Prepare Shredded Chicken:

1. Add chicken breasts to a large pot, then add garlic powder, broth, and enough water to fully submerge the chicken.
2. Bring chicken to a boil, then turn down to a simmer for ~20 minutes or until the chicken is fully cooked through (internal temperature 165°F).
3. Remove the chicken from the pot and shred with a mixer or 2 forks. Save 1 tablespoon of the cooking liquid to add back to the shredded chicken for moisture.

Make Chicken Salad:

1. In a large bowl, mix together chicken, avocado mayo, dijon mustard, garlic powder, salt, pepper, and green onions.
2. Enjoy over a bed of greens, or store in an airtight container in the fridge for 1-4 days.

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