quick & easy chicken salad

I don’t know about you, but it feels like I am spending my days just floating from prepping and cooking one meal to the next. Now, don’t get me wrong, I love cooking, so it’s less of a chore and more of an extravagance. However… sometimes I just want to breeze over lunch making, open the fridge and already have something prepped and ready to go.

This might just be our favorite quarantine lunch of 2020... super easy, super healthy, and always a convenient way to use up leftover chicken, or to just get it off the bone so you can whip up some homemade bone broth. I’m not above adding at least one (most times two) rotisserie chickens to any grocery delivery I have coming each week, just so I can have this salad on hand at all times.

Ingredients:

2-3 cups of diced chicken
8 ribs of celery, diced
6 scallions, sliced
handful of sugar free dill pickles, chopped
1/2 cup avocado mayo
2 tsp Dijon mustard
1 Tbsp dried dill (or one handful fresh, minced)
2 tsp trader joe’s onion salt
1 tsp kosher salt
juice of 1/2 lemon

Directions:

Mix everything together and serve... that’s it. It’s really that simple…

If you want to get “fancy” you can serve it with lettuce cups and a side of tomato and avocado with minimal effort.