I made this chicken salad on a whim when I was struggling with figuring out what I could make for dinner that was semi-healthy, that wouldn’t take a long time, and that would be rich in protein. After looking through SO many variations of Chicken Salad recipes, I decided to make my own little version with a twist. It was so good, and so easy.

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You can whip this up in just under an hour, and most of that hour goes into boiling the chicken. The recipe calls for using a LOT of staple ingredients and there are always ways to substitute. I used thawed frozen chicken thigh meat and kept the stock I boiled the chicken in for later use! Once the chicken is shredded off the bone, you simply just mix with the other ingredients, serve on a bed of greens, and enjoy!

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And the secret ingredient to success? Well – cream cheese! It added a nice tart, creamy flavor to the overall composition of the chicken salad. Just a few tablespoons went a long way!

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