I LOVE CHICKEN SALAD! What I don’t love, however, is how unhealthy and fattening it is when you purchase conventional chicken salad that is premade and filled with artificial preservatives and ingredients that don’t belong in your body. When you make this at home you have total control over each and every ingredient – and that is what makes meal prepping so successful. You can eat and enjoy all of the foods you LOVE without any guilt or worry about gaining unwanted pounds because you have control over the ingredients. Quality > quantity, every time! Feel free to add shredded radish or carrots to this too. Honestly, the more veggies you can add the better.
Here is how I make MY chicken salad! It’s so healthful and delicious and perfect for spring, summer, the beach, meal prep, you name it! Just be sure to use either the mayo I recommend or Sir Kensington brand…also a good option…please no cheap mayos filled with inflammatory refined oils, please! And always go heavier on the mustard so you don’t need as much mayo!
TRAINER KELLY’S PERFECT CHICKEN SALAD INGREDIENTS:
- 4 chicken breasts, boiled and shredded
- 1/2 diced red onion
- 4 stalks organic celery rinsed and chopped
- 1 organic apple of choice, rinsed and chopped into little cubes
- 2-3 tbsp dijon mustard
- About 1/4 – 1/3 cup Primal Kitchen Avocado Oil Mayo
- Heaping dose of dill (1-2 tsp)
- Lots of fresh black pepper
- Dash of pink salt
- Dash or 2 (or three) of paprika
- Garlic powder, to taste
Boil your chicken for about 15-20 minutes and shred it in a large bowl. Allow to cool.
Add your onions, apple, celery, spices, and dijon and mayo and stir well until combined. That’s it! Serve over a bed of organic spinach and top with fresh alfalfa or radish sprouts! I also personally love to add fresh pepperoncinis to the sides of my salads too! Just read the labels and watch out for “sodium benzoate” – a hazardous preservative you should try not to consume as it can cause cancer.
Serves about 6. Enjoy!!