Shredded chicken salad is the perfect meal for any time of day!

This dish is easy to make and can be tailored to your liking by adding in your favorite ingredients.

To start, cook 1-2 cups of chicken breasts until they are fully cooked. You can either do this in a skillet on the stove, or use an oven or slow cooker.

Once the chicken is cooked, chop it into small pieces using a sharp knife or kitchen scissors.

Next, prepare the salad dressing by combining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of salt. Stir until the ingredients are combined.

In a large bowl, combine the chopped chicken, salad greens (I like to use romaine lettuce), cherry tomatoes, diced red onion, and crumbled feta cheese. Pour the dressing over top and toss until everything is coated.

Salad is best served chilled, so store it in the fridge for at least an hour before serving. Enjoy!

Shredded chicken salad is a healthy and delicious way to get your protein!

This recipe is a great way to use up leftover chicken or turkey. You can also easily adjust the ingredients to suit your own taste.

Ingredients:

1 cup shredded cooked chicken or turkey

1/2 cup chopped celery

1/4 cup minced red onion

1/4 cup diced green bell pepper

1/4 cup mayonnaise

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon granulated sugar 3/4 teaspoon salt Freshly ground black pepper to taste Optional additions: crumbled bacon, diced avocado, dried cranberries, slivered almonds, etc.

Instructions:

In a medium bowl, combine the shredded chicken or turkey, celery, red onion, green bell pepper, mayonnaise, white wine vinegar, Dijon mustard, granulated sugar, salt and pepper. Mix well and refrigerate for at least 2 hours before serving to allow the flavors to blend. Taste and adjust seasoning as necessary. If desired, add crumbled bacon, diced avocado, dried cranberries, slivered almonds, etc. Serve chilled.

Shredded chicken salad is perfect for a quick and easy lunch!

This salad is a great way to use up leftover cooked chicken. If you don't have cooked chicken on hand, you can easily roast or fry up some chicken breasts for this recipe.

start with 1 cup of cooked and shredded chicken

1/2 a red onion, diced

1 cup of chopped kale or spinach

1/2 cup of craisins or dried cranberries

1/4 cup of slivered almonds " alt="Shredded chicken salad is perfect for a quick and easy lunch!">

In a large bowl, combine the cooked chicken, red onion, kale or spinach, craisins or dried cranberries, and slivered almonds. In a small bowl, whisk together the olive oil mayonnaise, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss to coat. Serve chilled or at room temperature.

Shredded chicken salad is a great way to use up leftovers!

Ingredients: 2 cups shredded cooked chicken 1/2 cup chopped red onion 1/4 cup diced celery 1/4 cup diced green bell pepper 1/4 cup diced red bell pepper 1/4 cup diced yellow bell pepper 3 tablespoons chopped fresh parsley 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 clove garlic, minced salt and black pepper to taste Instructions:

1. In a large bowl, combine the shredded chicken, red onion, celery, green bell pepper, red bell pepper, yellow bell pepper, parsley, white wine vinegar, Dijon mustard, honey, garlic, salt and black pepper. Toss to mix well.

2. Cover and refrigerate for at least 2 hours. Serve chilled.

Shredded chicken salad is a versatile dish that can be modified to fit any taste!

Ingredients:

1 pound boneless, skinless chicken breasts Salt and pepper to taste 1/2 cup mayonnaise 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 1 garlic clove, minced 1/4 teaspoon dried thyme 1/4 teaspoon celery seed 1/4 teaspoon sugar 2 cups shredded green cabbage 1 cup shredded carrots 1/2 cup diced celery 1/4 cup chopped fresh parsley leaves Directions:

Season your chicken breasts with salt and pepper. In a large skillet over medium heat, cook chicken breasts until cooked through and no longer pink in the center, about 7 minutes per side. Let cool, then shred into bite-sized pieces. In a large bowl, whisk together mayonnaise, red wine vinegar, Dijon mustard, garlic clove, thyme, celery seed and sugar. Add shredded chicken, green cabbage, carrots, celery, parsley and toss to combine. Season with salt and pepper to taste. Serve chilled or at room temperature. Enjoy!