I love chicken salad. Most chicken salads that you get elsewhere are made with nasty, category garbage mayo, non-organic grapes/celery (these are dirty dozen so I always buy organic), as well as other miscellaneous, unheard of ingredients. I love to make my own because I have control over the type of mayo I purchase and how much I use, as well as ensuring the celery and grapes are organic. This is so yummy. It’s great to bring to the beach and eat with some fresh organic spinach. It’s also super easy. So here is the recipe:
- 6 chicken breasts, boiled and shredded and cooled slightly (place chicken in a large pot of water, bring to boil and allow to boil for about 15 mins or so until internal temp is at 160. Then drain the water and shred with two forks – this is easiest while hot)
- 4 stalks organic celery, rinsed and chopped
- 1.5 cups organic grapes, chopped in half
- 1 red onion, diced
- 1/2 cup slivered almonds (be sure no preservatives were added or you can buy fresh raw almonds and slice them yourself)
- a few tablespoons dijon mustard
- 1/2 cup of mayo (I like Sir Kensington brand – either the regular or the vegan; both are fairly clean and I allow myself to eat in moderation).
- Salt, pepper, paprika
This is so easy all you do is add your ingredients to a large bowl and mix well. Serve on top of organic spinach. Makes ~8 servings. Note that this mayo may say it has organic sugar but the nutrition facts state it has 0 grams of sugar. So, it must be so little that it does not even register.