Crockpot chicken salad recipe

If you're pulling your crockpot out of the closet with cooler weather, try this recipe for a simple dish, or to make school lunches easy!

Crockpot Chicken Salad

Makes 6 servings

1 pound boneless, skinless chicken breasts (look for local, organic or antibiotic/hormone-free if available)

32 ounces low-sodium chicken broth (or enough to cover chicken in crockpot)

1 cup low-fat mayonnaise

1 tablespoon Dijon mustard

1 teaspoon dried dill

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1 cup grapes, halved

½ cup celery, diced

4 ounces almond slices

Salt, pepper and a dash of sugar to taste

Place raw chicken in the crockpot and cover with the chicken broth. Cook on high for 4 hours. Remove the chicken from the crockpot and shred using two forks. Discard the liquid (or cool and freeze it for use as a soup base later).

In a separate bowl, combine the mayo, mustard and dill. Add the chicken, celery and almonds. Season to taste.

Refrigerate until cool. Serve cold with whole-wheat crackers or whole-grain bread.

Nutrition information per serving

245 calories, 13.8 g fat, 1.1 g saturated fat, 788 mg sodium, 13.4 g carb, 2.7 g fiber, 20.5g protein

 


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