By Erin Odom, Contributing Writer

I’ve always loved chicken salad. To me, it’s the perfect feminine tea party food. Give me chicken salad, a freshly-baked croissant, a cup of fresh fruit and a spot of hot tea, and I can just sit and pretend I’m enjoying high tea in a different land and time.

But I have a confession: I’ve always been nervous to make my own chicken salad. Surely I couldn’t throw together a salad as delicious as a fancy tea room’s!

But here lately I’ve been on a mission to get more protein into my diet–especially into my lunches. I am much too prone to just whip up a smoothie for lunch, and I’m starting to realize that I need something more substantial. And eating a real lunch may actually help me lose weight.

So when I had some cooked, shredded chicken on hand a few weeks back, I decided to look through my pantry and fridge to see what else I could pull together to make a yummy, protein-filled lunch.

I whipped up this “tea room” chicken salad in 10 minutes flat!

This easy “10-minute” tea room chicken salad is easy to make, healthy, and crowd pleasing! A great way to use up leftover chicken.

10-Minute "Tea Room" Chicken Salad
Recipe type: Main Course
  • 1 cup cooked shredded chicken
  • 1 rib of celery, chopped
  • ⅛ cup coarsely chopped walnuts
  • 1 Tbsp. coarsely chopped dried cranberries
  • ⅓ cup mayo
  • sprinkled onion powder
  • salt and pepper to taste
  • 1 drop liquid stevia (optional)
  1. Combine and serve on a bed of lettuce or spinach or with crackers or bread!

Other Quick Lunch Ideas:

10-Minute Turkey Wraps

10-Minute Mediterranean Chickpea Salad

Simple Quesadillas

Tuna Melts

Do you eat anything substantial for lunch, or is it usually hit or miss? What’s your favorite chicken salad recipe? Do you make your own?