Keto Chicken Salad

Ingredients

• 2 ¼ pounds cooked, shredded chicken see Notes
• 1 ¼ cups mayonnaise plus more to taste
• 1 ¼ cups finely diced celery
• ¼ cup minced onion optional
• 1 teaspoon freshly ground black pepper
• 1 ½ – 2 teaspoons salt more or less to taste
• 3-6 tablespoons low-sodium chicken broth or low-sodium chicken stock

Equipment

• Large mixing bowl with lid, or plastic wrap to cover
• large silicone spatula

Instructions 

1. Add 2 ¼ pounds cooked, shredded chicken, 1 ¼ cups mayonnaise, 1 ¼ cups finely diced celery, ¼ cup minced onion (optional), 1 teaspoon freshly ground black pepper, and 1 ½ – 2 teaspoons salt to large mixing bowl. Gently stir all ingredients together until well incorporated.
2. Once incorporated, add chicken broth to mixture in 1-tablespoon increments, stirring well after each addition to fully incorporate broth. Continue adding broth until desired salad consistency is achieved. See Notes.
3. Once desired consistency is achieved, taste salad mixture. Stir in additional mayonnaise, pepper, or salt as desired.
4. Serve chicken salad immediately, or cover bowl with lid or plastic wrap and refrigerate 1 hour or until ready to serve.