This chicken salad is an easy and simple take on a classic. The key to this fine recipe is the use of fresh herbs instead of dried. It is also made with whole ingredients that don’t irritate your gut but instead work nourish your precious body. Chicken salad is a nutrient dense meal, not a guilty pleasure!
Ingredients:
4 chicken breasts
2 cups of finely chopped celery
1 large onion, finely chopped
1 large bunch of dill, finely chopped
1 large bunch of green onion, finely chopped
Dressing:
2 eggs, 1/2 c olive oil, 1/2 c avocado oil OR 1 cup mayo
1 tbsp paprika
1 tbsp dried rosemary
1 tbsp dijon mustard
2 gloves of garlic minced
Juice of 1 lemon
2 splashes of apple cider vinegar
salt and pepper to taste
Intructions:
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Flatten the chicken breasts by using a mallet or other tough object and pounding it between your kitchen surface and a layer of plastic wrap. Flattening the breasts ensures that it will cook evenly, preventing any dryness
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Once flattened, season the breasts with salt and pepper, and grill or fry them up in fat or heat safe oil.
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Once cooked, let them cool, finely chop them up, or shred them in a food processor. Set aside.
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Chop up the remaining ingredients and combine them with the cooled chicken in a large mixing bowl. Set aside.
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Combine all dressing ingredients into a jar and blend with a hand mixer until well combined.
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Combine the dressing mix with the rest of the ingredients. Season with additional salt and pepper to taste. Let the mix sit in the fridge for an hour (or at least 20 minutes).
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Once it has sat for at least 20 minutes, you can enjoy it on its own, or dressed up on your favourite sandwich bread!