Chicken Salad
Fresh, delicious, the perfect lunch.
Servings
4
Ready In:
30 min
Good For:
Lunch
Inroduction
About this Recipe
By: Stevie Kennedy
This recipe is my latest obsession. I recently discovered I loved chicken salad when I tried it from my local grocery store. The price of it though killed my wallet and I knew I could recreate this but make it better for less that half the cost and double the serving! Ingredients are important to me, my gut digests better when I use high quality, nutrient dense ingredients. I will list every ingredient used below so you can recreate this and know exactly what to get when grocery shopping!
Ingredients
- 3 Organic Chicken breasts
- 1/3 cup Primal Kitchen Avocado oil mayo
- 1/4 cup Dijon mustard
- 1/2 Organic Red Onion
- 4 Large Stalks of Celery
- 1/2 cup Chopped Organic Red Grapes
- 1/4 cup Slivered almonds
- Salt and Pepper
This recipe is easy and fast to make. I make it all the time for my lunch for work and pair it with my absolute favorite crackers, the Simple Mills Almond Flour Crackers (you can get them from Costco for a great price). The secret to making this chicken salad is boiling the chicken and then pulsing it in the blinder to shred it. The first time I made it I used two forks to shred it and it took forever and was an arm work out. It also tasted much better with the chicken being shredded finer. Fresh grapes in this recipe are also a must compared to some other recipes that use dried cranberries which I tried and did not like as much. But once I added the fresh red grapes it was life changing. I also go lighter on the mayo, that is one thing I love about making it myself is I can make it how I want. So, feel free to add more or less of any ingredient to make it your own!
Brands Used:
*Primal Kitchen Avocado Oil Mayo
Step by Step Instructions
Step 1
First bring a pot of water to a boil. Once water is boiling add in 3 chicken breasts.
Step 2
While chicken cooks, finely chop half a red onion, grapes, and celery.
Step 3
Periodically check chicken, use a thermometer to check the internal temperature of the chicken. Once it hits 165 degrees it is done.
Step 4
Take chicken out and cut in half. Then place 2 half’s in the blender at a time and pulse it. Once the chicken is shredded add it to a bowl.
Step 5
In the bowl combine the shredded chicken, avocado oil mayo, dijon mustard, chopped grapes, chopped red onion, chopped celery, slivered almonds, and salt and pepper. Mix it all together.
Step 5
After it is all mixed together add it to your Tupperware and let sit until it is all cooled down before refrigerating it. Enjoy right then or for lunch during the week!
