Chicken Salad

One of my favorite things to eat is homemade chicken salad. I’ve had lots of versions with a variety of mix ins, but I keep going back to this. The celery and apples give it a nice crunch with a hint of sweetness to offset the onions. I love adding sliced, roasted almonds for another type of crunch. And lemon juice brightens the whole thing. For the chicken, you can boil your own, pick the meat off the bones, and save the delicious broth for a later use. Or you can take a shortcut and buy a roasted chicken from the deli and pick the meat from it. Be sure to boil those bones to create a delicious stock as well. Nothing goes to waste.

Ingredients

6 cups chopped chicken
2 T. chopped parsley
1 C chopped celery
1 Honey Crisp apple, peeled and diced
1/4 cup chopped green onions
1/3 cup roasted almonds
1 C. paleo mayonnaise
1 t. salt
1/2 t white pepper
juice of one lemon

Instructions

In a large bowl, combine the chicken, parsley, celery, apple, green onions and almonds and mix to combine. In a smaller bowl, combine mayo, salt white pepper and lemon juice and blend. Pour the mayonnaise mixture over the chicken and mix well. Taste and season with more salt and ground black pepper if needed.

Notes

Variation 1: Chimichurri Chicken Salad
Everything is the same, except you add about 1/4-1/2 cup chimichurri sauce to the chicken. Blend well. This gives it a nice flavor twist. Serve with limes over a bed of lettuce.

See recipe herechimichurri-chicken-salad.html.

Variation 2: Fast and Easy Chicken Salad

Ingredients:
2 cans white meat chicken
1/2 cup chopped pickles
1/2 cup chopped celery
1/4 cup chopped parsley
1/4 cup chopped green onions
1/2-1 cup paleo mayo, depending on how creamy you like it
salt and pepper to taste
squeeze of 1/2 lemon

Mix all ingredients together until blended. Finish with a squeeze of half a lemon.

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