Chicken Salad
Who doesn't love a good chicken salad?! This recipe is clean and eliminates inflammatory oils or questionable chicken like some of the classic recipes we all are used to eating. Make this chicken salad for a protein-packed snack or add a scoop to your mixed green salad. This recipe is a great chicken salad base. Go crazy with the optional add-in ingredients and make it your own. This does make a large batch, so if you're looking for a lighter meal prep item, make sure to cut the ingredients in half.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 2 lbs raw, organic chicken tenders
- 3 cloves of garlic
- 1/4 red onion diced small
- 3 sticks of celery diced small
- 3 green onion thinly sliced
- salt and pepper to taste (TDW Mineral Salt)
Homemade mayo:
- 1 whole egg
- 1 egg yolk
- 1 cup light avocado oil or olive oil (we love Kasandrinos)
- 1 tbsp lemon juice
- 1 tsp dijon
- 1 tsp TDW Mineral Salt
- 1 garlic clove minced or grated on a microplane
- Instead of homemade mayo, you can use a clean store-bought brand mayo like Chosen Foods or Primal Kitchen. I recommend 3/4 cup.
Optional add-ins:
- chopped pecans
- kosher dill pickles diced
- organic red grapes
- parsley or dill freshly chopped
- OR make this a buffalo chicken salad and add in your favorite buffalo sauce!
Poached Chicken:
To poach your chicken, place raw chicken tenders in a large pot. Fill with cold water to cover the chicken. Add in the 3 garlic cloves and a teaspoon of salt. Place on the stove over medium-high heat and bring to a gentle boil.
Once the water boils, set a timer for 10 minutes.
After 10 minutes, remove the chicken from the poaching liquid. Shred the chicken with two forks or chopped with a knife. Set the chicken aside to cool.
Homemade Mayo:
To make the homemade mayo, add all of the ingredients to a large mason jar or a 2-cup pyrex glass measuring cup. Using an emersion blender, start at the bottom of the jar then turn it on.
Let the mixture blend and once you see mayo beginning to form, gently pull the immersion blender up to start incorporating the rest of the oil.
Once fully blended, turn off your blender and taste the mayo for seasoning. Sometimes I will add in a little extra grated garlic or lemon juice for an extra kick.
Chicken Salad:
Once the chicken is cool, place it in a large mixing bowl with the diced celery, and red and green onions. Fold in the homemade mayo. Taste and add extra salt and pepper if needed and optional add-ins of choice. You can't go wrong with this one! Enjoy!
Created by Chef Carrie Dearden
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