High Protein Whipped Chicken Salad (Edit recipe)

Cook the Chicken

1. Place the chicken breasts or tenders in a pot and cover with water.
2. Add the bouillon, ½ onion, 1 cut-up celery stalk, a pinch of salt, and a few grinds of black pepper.
3. Bring to a gentle simmer and cook slowly until the chicken reaches 165°F internally and is fully cooked, about 15–25 minutes depending on thickness.
4. Remove the chicken and let it cool completely.

Shred the Chicken

1. Cut the cooled chicken into chunks. Stand mixer method: Place the chicken in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed until finely shredded. By hand: Use two forks or your fingers to pull the chicken apart into fine shreds.

Prepare the Vegetables

1. Using a box grater with medium holes, grate the 2–3 celery stalks into fine pieces.
2. Discard any tough celery strings left behind after grating.

Season the Salad

1. Stir the grated celery into the shredded chicken.
2. Add the black pepper, onion powder, and salt to taste.

Add the Dressing

1. Drizzle in the rice wine vinegar.
2. Add the mayonnaise and Icelandic yogurt.
3. Stir until everything is evenly combined.

Chill and Serve

1. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
2. Serve on a bed of fresh greens, sandwiches, wraps, crackers, or over greens.