How do you like chicken salad? With or without fruit? With or without nuts? Personally, I’ll take it any way it comes! Some of my favorite is actually from Jason’s Deli because of the pineapple they put in it. Since it’s not the cleanest option though, I usually opt for making it myself. I like to make it on a Sunday, and have it for lunch throughout the week.
To ensure I don’t get tired of it, I’ll switch it up- eat it as a sandwich, on a bed of lettuce, open face on an English muffin, in mini sweet peppers, and as a wrap. I’ll also change up the flavor, which this recipe is a great base for! I’ll add in grapes, pecans, jalapeños, pineapple, bacon, taco seasoning, buffalo sauce, or a vinaigrette. It’s so versatile!
INGREDIENTS
4 chicken breasts, cooked and shredded (or use a rotisserie chicken)
1 16.9 oz chicken bone broth (I use @kettleandfire)
2 cups water
1.5 cups dairy-free Greek yogurt (I use @kitehillfoods)
1/4 small white onion, finely chopped
1 avocado, mashed
1 celery stalk, chopped
2 Tbsp fresh parsley, chopped
1 Tbsp fresh dill, chopped
2 Tbsp relish
1 Tbsp dijon mustard
1 tsp dried dill
1/2 tsp smoked paprika
salt and black pepper, to taste
HOW TO MAKE
-Boil chicken breasts in bone broth and water for 10 minutes (longer if using thick chicken breasts.)
-Shred chicken and put in a large bowl.
-Combine all other ingredients in the same bowl, and mix thoroughly.
-Let chill in refrigerator, covered, for at least 1 hour before serving.
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