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  • Writer's pictureAmy

Easy + Quick Chicken Salad

My goal isn't to create recipes that look great but that you will never make. I share recipes made with wholesome foods, ones that make me feel good when I eat them. This is a simple recipe, and it is full of good protein. It's a great snack, lunch or summer dinner, and it pairs perfectly with ripe tomatoes. I think it gets better after it sits for a day or two.

I think one of the keys to this recipe is to shred the chicken, the consistency makes it taste better. The key to doing that is to drop the boiled, slightly cooled chicken in your stand mixer with the whisk attachment. It shreds in about 60 seconds.


1 lb chicken breasts, (organic, pastured raised, no -hormones preferred. I use Good Ranchers) boiled in water until cooked through, then slightly cooled

1/4 cup (more or less to taste, I find I need to add more the next day) mayonnaise. I use Primal Kitchen, Avocado Oil Mayo from Thrive Market.

1/4 cup diced purple onion

1/4 cup chopped, salted almonds

1/2 t dried tarragon

1 t kosher or sea salt

Mix it all together, chill well. If you have grapes you can toss in a few chopped grapes too for flavor. I serve on rice crackers, my gluten-free bread or on a fresh, ripe tomato.


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