Hippy High Protein (Spicy?) Chicken Salad

Perfect for meal prep, this protein-packed chicken salad stores beautifully in the fridge and makes an easy grab-and-go lunch or snack. Serve it with fresh veggies, pita chips, or crackers as a dip, pile it onto toasted bread with sliced avocado, spoon it over lettuce, spread it on a rice cake… honestly, the options are endless.

This protein-packed chicken salad is great as a lunch or snack

True to Hippy Crap style, this recipe is meant to be flexible. Swap in tuna if that’s more your thing (or do chicken one week and tuna the next). Love a little heat? Add a splash of your favorite hot sauce—mine just happens to be Frank’s RedHot.

It also doubles really well for entertaining. Make a big batch, set it out with veggies or pita chips, and call it done.

INGREDIENTS

• 2 cups chopped, diced chicken breast – can use rotisserie, 2 cooked chicken breasts or canned

  You can also make about 1-2 chicken breasts in a slow cooker and then shred

  • If you prefer to cook the breasts in a slow cooker and shred, this is the shredder tool I have and use all the time that makes shredding chicken a cinch: https://amzn.to/4c4h8As

• 1-1.5 cups organic low-fat Greek yogurt (to consistency; may need to add more once mixing to get your desired consistency)

• 1-2 tbsp avocado mayo, optional if you want to add some extra creaminess

• 3 stalks of celery, chopped small

• 1/2 cup purple onion, chopped, optional

• ½ cup diced pickles or no sugar relish

• 2 tbsp Hippy All-Purpose Seasoning

• 2 tbsp Ranch seasoning (or to taste)

• 2 tbsp Frank’s RedHot Sauce  – optional if you want an extra kick of spice and flavor

• 1 tsp or a splash of relish/pickle juice, to taste

DIRECTIONS

Mix all together in a large bowl and cover, or transfer to store in an airtight container (preferably glass), and put in the fridge for at least 30 min to 1 hour before serving.

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