pasture raised chickens

Chicken Salad Sandwich on paleo bread with red leaf lettuce and avocado.

I’ve been craving this ever since I made my crock pot chicken the other day, and saved the breasts for last to make this delicious chicken salad! And I used an extra egg (from a pasture-raised chicken) to make my paleo mayo, which definitely made it creamier than usual.

I make my chicken and tuna salad different every time, depending on what I have in the house. But all the ingredients are all organic, all the time. Let’s see what I used this time:

chicken breast
homemade mayo
red onion
fresh garlic
carrots
celery
habanero
capers (rinsed free of excess salt and vinegar)
fresh parsley
black pepper
oregano

I roasted a whole pasture-raised chicken last night. Rubbed with olive oil, rosemary from my garden, fresh thyme, garlic powder, onion powder, and black pepper. I also stuffed the cavity with mushrooms.

The fat dripped onto a bed of rutabaga, yellow onion, and garlic, with the same spice blend as the chicken.

Cook for 25 minutes per pound at 375 F degrees. Start with the breast side down so the back fat can drip into the drier white meat, then flip halfway through cooking, and finish breast side up. Stick a meat thermometer in the fleshy part of the thigh (don’t touch the bone), and when it hits 165 F, it’s done! Tent some aluminum foil over it while it rests outside the oven for about 10-15 minutes before carving.