One of my stand-by meals each week is chicken salad. Not only is it easy to prepare, but you can make a large batch of it. We enjoy having it on hand through out the week for quick lunches. If you have a favorite gluten-free bread recipe you can make sandwiches with it. Our favorite way to eat it is piled on top of a bed of baby spinach. But don’t get me wrong — often times it is best just straight out of the bowl.
Chicken salad is one of those recipes that can really take on a variety of flavors. One of my favorite things to do is season mayonnaise to keep it interesting for different dishes. You can do this with fresh garlic, hot sauce, or spices. In this case I had some fresh herbs leftover from another recipe and they really made the chicken salad special.
Not all Mayo is Created Equal!
Some weeks I make my own mayonnaise, but if I don’t get a chance to — there are two brands that I fall back on and trust Primal Kitchen Mayo & Sir Kensington’s Mayonnaise. Both are free of canola oil, free of gluten, NON-GMO, and have a very limited ingredient list. If you use store-purchased mayo, just make sure you look at the ingredient list. Most of the time they have a lot of added junk — including “natural flavors” and the ever-so-horrible soybean oil. Even the brands that specify on their label that they are made with “olive oil” don’t have only olive oil when you read the ingredients. Here’s a quick article that covers healthy fats. Always check, and never be fooled!
- 3 organic chicken breasts
- 1 tbsp. EV olive oil
- Salt & pepper to taste
- 1 apple, diced
- 3 celery stalks, diced
- 1/2 red onion, diced
- 1/4 cup pecans, chopped
- 1/2 cup mayonnaise
- 1 tbsp. white vinegar
- Salt & pepper to taste
- 1 tsp. fresh parsley, chopped
- 1 tsp. fresh dill, chopped
- 1 tsp. fresh chives, chopped
- Preheat oven to 350 degrees. Rub the chicken breasts with the tablespoon of extra-virgin olive oil. Sprinkle with salt and pepper to taste. Roast the chicken for 30-35 minutes. Once they are done, remove from the oven and allow them to cool. Once cool, cube up the chicken.
- Add the chicken and all other salad ingredients to a large mixing bowl.
- Whisk all the mayonnaise ingredients together until they are well blended.
- Add the herb-seasoned mayo to your salad and toss to coat.
Be sure to refrigerate this immediately. It tastes much better cold, so this is something I like to make ahead and then store until we are ready to eat it.