Ingredients
2 (6-ounce) skinless, boneless chicken breasts
1/2 cup mayonnaise (full-fat)
1/2 cup sour cream (full-fat, non-dairy if needed)
1 cup grated cheddar cheese
1/2 cup finely chopped cucumber
1/4 cup diced red onion
1/4 cup finely chopped bell pepper
1 tbsp chopped fresh chives
1 tsp salt
1/2 tsp black pepper
1 tsp dried dill
Instructions
Preheat oven to 375°F (190°C). Place chicken breasts on a baking sheet and season with salt and black pepper. Bake for 20 minutes or until fully cooked. Let rest before shredding with a fork or food processor.
In a large mixing bowl, combine mayonnaise, sour cream, cheddar cheese, and dill. Mix until creamy and well blended.
Add shredded chicken, cucumber, red onion, bell pepper, and chives to the bowl. Combine gently to coat all ingredients with the dressing without overmixing.
Cover and refrigerate for 1 hour to allow flavors to meld. Serve chilled or at room temperature.
Notes
For faster prep, use pre-shredded chicken from the deli or a rotisserie chicken.
Substitute non-dairy sour cream and plant-based mayo for a dairy-free option.
Store in an airtight container in the refrigerator for up to 3 days. Salad will thicken as it chills.
- Prep Time: 15
- Cook Time: 20
- Category: Meals
- Method: Baking
- Cuisine: American
- Diet: Ketogenic
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 1g
- Sodium: 500mg
- Fat: 41g
- Saturated Fat: 11g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 175mg