Creamy Shredded Chicken Salad

🕒 Time

• Prep: 15 minutes

• Cook (if needed): 20 minutes

• Total: 35 minutes

🍽 Yield

• Makes 8–10 meal-prep containers

🛒 Ingredients (Everything Listed)

Chicken

• 3 lbs boneless, skinless chicken breast

• Water or chicken broth (for cooking)

• ½ tsp salt (for cooking)

Crunch & Flavor

• 1½ cups celery, finely chopped

• ¼ cup red onion, very finely diced (optional)

• 2 tbsp sweet pickle relish or dill relish

• 1–2 tbsp lemon juice or apple cider vinegar

Creamy Dressing

• 1¼ cups light mayonnaise

• ½ cup fat-free Greek yogurt (or more mayo if preferred)

• 1 tsp Dijon mustard

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• Salt to taste

👩‍🍳 Instructions (Step-by-Step)

1️⃣ Cook the Chicken

Boiling method (best for shredding):

1. Place chicken in a large pot

2. Cover with water or broth

3. Add salt

4. Bring to boil, reduce heat

5. Simmer 15–18 minutes until fully cooked

👉 Internal temp: 165°F (74°C)

2️⃣ Shred Chicken

• Drain and cool slightly

• Shred using:

  • Two forks OR

  • Stand mixer (30 seconds – fastest!)

3️⃣ Make Dressing

In a large bowl, mix:

• Mayo

• Greek yogurt

• Mustard

• Garlic powder

• Onion powder

• Black pepper

• Lemon juice

Taste and adjust salt

4️⃣ Combine

• Add shredded chicken

• Add celery, onion, relish

• Mix until fully creamy and evenly coated

5️⃣ Chill

• Refrigerate at least 1 hour

• Flavor improves overnight

🥪 How to Serve

• On whole wheat bread

• In lettuce wraps

• With crackers

• Stuffed into pita

• Straight from the container 😄

🧮 Weight Watchers Points (Estimated)

WW Friendly Version

• Using light mayo + fat-free Greek yogurt:

➡ 2–3 WW points per 1-cup serving

(Points mainly from mayo)