Photos by Holley Gray Photography
This post is in partnership with Milton’s Crackers. As always, opinions are 100% my own.
It’s been a while since I shared a recipe and this is one I am very excited about! It’s a super quick and easy chicken salad recipe that my sweet mama passed along to me. It is one I grew up eating all the time and even had in addition to some other treats at my baby “sprinkle” when I was pregnant with Finn and it was a crowd-pleaser! What I love about the recipe is that it is simple, delicious, and super customizable as well, which is a huge bonus!
Something I love so much about chicken salad is the versatility – you can add or take away whatever you like or don’t like! This is a great recipe for Faster Way to Fat Loss because it can be customized to fit your macros. You can substitute regular mayo for a Paleo or Whole30 Mayo that is dairy-free. You could also enjoy this chicken salad with an array of pairings. It would be super tasty with celery, bell peppers, or on a salad for low carb day.
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Or of course, crackers (we LOVE Milton’s Crackers at our house!) or bread for a chicken salad sandwich for a regular carb day! When I was in high school, I LOVED having this on corn chips, and these days, it’s totally still a FWTFL legs day treat I enjoy! 🙂 It takes me back to my volleyball and cheer practice days when my mom would bring me chicken salad and chips to nosh on before hitting the court or the stunts, ha!
Faster Way To Fat Loss encourages dairy and gluten-free eating! By using the paleo mayo in the chicken salad recipe and pairing it with Milton’s Gluten Free Crackers, you have yourself a perfect FWTFL duo! We also love eating our Milton’s Crackers with charcuterie boards for wine & cheese night and we are OBSESSED with their cauliflower crust pizzas! SO YUMMY!
What is a favorite recipe that has been passed down to you by a family member? What is it about that recipe that you love so much? Tell me in the comments below!
Quick & Easy Rotisserie Chicken Salad Recipe:
- 3-4 boneless chicken breast halves
- 3 ribs of celery, cleaned and chopped
- ¾ cup almonds, chopped
- ½ tsp Canender's Greek seasoning
- ¼ tsp garlic powder
- Mayonnaise - enough to moisten to your liking
- Salt and pepper
- Cook chicken until done, no pink
- Save some of the broth from chicken for later, if desired
- Cut chicken into slices
- Mix chicken with all of the other ingredients
- Refrigerate for an hour or more to help the flavors blend together
- Serve on bread, with crackers, chips or on salad!