Chicken Salad Ball

Chicken Salad Ball

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Jennifer Jordan


This is a great make ahead and take it with you dish. You can form it into whatever sport shape you want!


★★★★★ 1 vote

15 Min
1 Hr


  • 4 large
    chicken breasts
  • 2 tsp
    garlic salt
  • 2 pkg
    cream cheese, low-fat
  • 1 bunch
    green onions
  • 1 1/2 c
    slivered almonds, chopped pecans or chopped pretzels (if there is a nut allergy)

How to Make Chicken Salad Ball


  1. Stew chicken breast with garlic salt for 1 hour. (You can used canned chicken if you'd rather.) Cool to room temperature, place the breasts in your kitchen aid stand mixer with the dough hook, and shred (or you can shred by hand).
  2. Add the, room temperature, cream cheese and blend (I put my hands in this), add the green onions. Form the ball into your desired shape. Press the nuts into it. If your using the pretzels, do this just before you serve it.
  3. This is great served with carrots and celery sticks and of course a good cracker. My husband eats it on a wrap.
  4. I adjust the size of this recipe up or down with the ration of 2 large chicken breast to 1 package of cream cheese.

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About Chicken Salad Ball

Hashtag: #low-carb

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