Jesse's Chicken Salad
Jesse is on both the Marketing and IT teams at StickerGiant
My favorite picnic is packing these chicken salad sandwiches with lots of other goodies and beverages for a nice half day out at the lake with the kayaks. This adventure is best with my wife, Hannah. We also love hiking in the mountains, especially with Rocky Mountain National Park so close to where we live. Those are more quick on the go snacks but sometimes a sandwich is a must for the summit. We also love to make chicken salad just anytime for a yummy dinner at home with some favorite chips or veggies.
1 pound of chicken
1 avocado, diced
¼ cup mayonnaise
¼ cup plain Greek yogurt
½ tsp garlic powder
2 tsp lime juice
1 tsp dried cilantro
½ tsp salt
½ tsp pepper
Cook the chicken in a crock pot, on low for 6-8 hours or on high for 3-4 hours.
I typically dress my chicken with olive oil, salt, and pepper.
Once it's done cooking, shred the chicken, place in a bowl, and stash it in the refrigerator until you're ready to prepare your chicken salad.
Combine Greek yogurt, mayonnaise, lime juice, garlic powder, cilantro, salt, and pepper.
Add in diced avocado and shredded chicken and combine.
Serve with your favorite vessel - mine is Boulder Canyon BBQ chips!
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