Not every chicken salad is created equal. Some are greasy, gross, and just plain nasty! Homemade chicken salad, however, is DELICIOUS and a total game changer!

This twist on the classic is so refreshing and tastes a lot more fancy that it really is!

The combination of fresh basil in the Creamy Basil Dip with the avocado and crunchy celery is perfection!

It’s perfect inside a spinach wrap, spread on crackers, or smothered between some slices of bread…or better yet, a croissant – definitely not paleo, but a good, buttery croissant would be worth the splurge!

Add this Green Goddess Chicken Salad to your next cookout spread or picnic for a good-for-you dish packed with protein, healthy fats, and tons of flavor!

Print Recipe

Green Goddess Chicken Salad

Prep Time

5 minutes

Servings

servings

Ingredients

• 1 batch Creamy Basil Dip see recipe note*
• 2 lbs Cooked chicken shredded (I used a mix of breasts and thighs)
• 2 tsp Celery salt
• 1 tbsp Minced garlic
• 1 tsp Black pepper
• 2 Avocados diced
• 2 Celery stalks diced
• 5 Green onions chopped

Prep Time 5 minutes Servings servings Ingredients 1 batch Creamy Basil Dip see recipe note* 2 lbs Cooked chicken shredded (I used a mix of breasts and thighs) 2 tsp Celery salt 1 tbsp Minced garlic 1 tsp Black pepper 2 Avocados diced 2 Celery stalks diced 5 Green onions chopped

Instructions

1. In a large bowl, combine shredded chicken, basil dip, celery salt, minced garlic, and pepper.
2. Stir in avocado, celery pieces, and green onions last. Adjust salt and pepper to your liking.
3. Serve on a bed of greens or in a wrap!
4. Store leftovers in an airtight container in the refrigerator for 2-3 days.

Recipe Notes

Click here for Creamy Basil Dip Recipe