Low Sodium Classic Chicken Mayo

Savor the wholesome flavors of this Low Sodium Classic Chicken Mayo, a healthier twist on the beloved deli staple! This creamy chicken salad is packed with tender, shredded chicken simmered in low-sodium broth, crunchy celery, and vibrant red onion. A tangy, light dressing made with low-sodium mayonnaise, a splash of unseasoned rice vinegar, zesty lemon juice, and a touch of Dijon mustard keeps the flavors balanced and guilt-free. Fresh parsley and a hint of garlic powder add a subtle herbaceous kick that elevates every bite. Ready in under an hour, this heart-smart recipe is perfect as a sandwich filling, a wrap, or a protein-packed salad topping. Ideal for those watching their sodium intake, it’s a fresh, satisfying, and versatile dish that doesn’t skimp on flavor!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 cups low-sodium chicken broth
• 2 pieces celery stalks
• 0.5 piece red onion
• 1 tablespoon unseasoned rice vinegar
• 0.5 cup low-sodium mayonnaise
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 2 tablespoons fresh parsley
• 0.5 teaspoon garlic powder
• 0.5 teaspoon black pepper

Directions

Step 1

Place the chicken breasts in a medium saucepan and pour the low-sodium chicken broth over them to cover.

Step 2

Bring the saucepan to a boil over medium-high heat. Reduce the heat to low, cover, and simmer the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

Step 3

Remove the chicken from the broth and let it cool for about 10 minutes. Once cooled, shred the chicken using two forks or your fingers.

Step 4

Finely chop the celery and red onion, and set aside.

Step 5

In a large bowl, combine the low-sodium mayonnaise, unseasoned rice vinegar, lemon juice, dijon mustard, black pepper, garlic powder, and freshly chopped parsley.

Step 6

Add the shredded chicken, chopped celery, and red onion to the bowl with the dressing.

Step 7

Mix everything together until the chicken and vegetables are thoroughly coated with the dressing.

Step 8

Taste and adjust seasoning if necessary, keeping in mind the low-sodium focus.

Step 9

Refrigerate for at least 30 minutes to allow the flavors to meld together.

Step 10

Serve on whole-grain bread, in a wrap, or as a salad topping.

Nutrition Facts

Serving size	(1146.8g)

Amount per serving	% Daily Value*
Calories	1065.9

Total Fat 54.3g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 335.1mg	0%
Sodium 664.4mg	0%
Total Carbohydrate 19.1g	0%
Dietary Fiber 3.4g	0%
Total Sugars 8.7g
Protein 114.0g	0%

Vitamin D 3.5IU	0%
Calcium 109.3mg	0%
Iron 4.4mg	0%
Potassium 1321.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 44.7%

Carbs: 7.5%