Here’s how I make my chicken salad. I’ve adjusted the recipe a bit so that it complies with the Whole30 diet, but it’s still amazing. I ate a giant scoop of it for lunch.
Two large chicken breasts, boiled in salted water and cubed small.
four boiled eggs, cubed
two stalks of celery diced
half a red pepper diced
¼ cup dried cranberries chopped
Handful of fresh parsley chopped
1 cup mayo (I used the Whole30 recipe to make my own. Check your labels. Most storebought mayo has sugar! But making your own is easier than you’d think.)
2 TBS lemon juice
salt and pepper to taste
All you do is you just take all the ingredients above and toss them in a big bowl and pop iti n the fridge for a bit. It’s best to refrigerate for a couple hours to let the flavors meld, but I rarely have that kind of self control. :) This can be served any number of ways… on a salad, or crackers, or a sandwich. Or just on a spoon while standing in front of the refrigerator. I won’t tell because I’ve totally done it.
If you don’t like eggs, you could always swap them out for another chicken breast. I just really like boiled eggs and the yellows make the dressing more creamy.
You could also use roasted red peppers instead of fresh if you wanted more flavor and less crunch.
You could also add almonds/walnuts/whatever. I decided to save the calories. Already have plenty of crunch anyway, and almonds are something I like to save for snacking.
Lastly, the only ingredient I had to leave out from the way I usually make chicken salad is bleu cheese. If you’re not Whole30-ing, you can add ¼ cup bleu cheese crumbles. The sharper the better. Really gives it that “Oooooooh what is that flavor??” snap.
Since it’s starting to get hot, I decided to keep lunch this week light and airy! And something that required minimal “cooking”. How do u pull that off? …..Salad DUH. Lol
I bought some mason jars from Target about a month ago, and for whatever reason u can’t just buy ONE, u have to buy the whole pack of 12. Long story short…I have HELLA mason jars just sitting in my cabinets. Lol. I decided to put them to work this week.
The idea with Mason Jar salads is to build from the top to the bottom. Meaning your toppings go in first, then your protein and finally your choice of lettuce. So when you pour your salad out into a bowl or plate, your salad lays perfectly.
I made 3 BBQ Chicken Salads (Made with Organic Kinders BBQ) I carefully measured out how much I used to keep track of my calories/carbs. And I made 2 spicy lime shrimp salads. (Seasoned with Mrs. Dash)
How I layered my Salad: Chopped Chives Shredded Carrots Sliced Strawberries Sliced Zucchini Red Onions Broccoli Slaw Chicken or Shrimp Spinach
BAM! All done!
Tip: Avocados, Boiled Eggs, Dressing, and other perishables shouldn’t be included in the salad until the day u eat it. (I learned the hard way! Lol)
ALSO! Crock pots are Gods gifts to those who hate slaving over stoves (especially during the summer). I used a slow cooker today to make my chicken breasts. Came out super tender and moist! And made the shredding process much easier!
For the chicken salad: ¼ avocado 2 tablespoons plain yogurt 1 teaspoon lemon juice ¾ cup shredded chicken, precooked
For the sandwich: 1 whole wheat English muffin Handful of lettuce or sunflower sprouts 2 slices tomato
In a small bowl, mash the avocado together with yogurt and lemon juice until completely combined. Add the chicken to the bowl, and mix with a spoon until all the chicken is coated. Serve your chicken salad on top of a bed of lettuce, or split on top of two English muffins with a tomato slice and sunflower sprouts (as pictured).