Chicken Salad and Summertime
I’ve said it before, I am not a fan of spending a lot of time in the kitchen, especially when it’s 100 degrees out and I’d rather be in my pool.
During the summer, I usually try to stick to foods I can carry in a cooler, that can be eaten cold and without much fuss. This simple and easy chicken salad dish satisfies all three of those requirements.
Aside from the fact that it’s easy to make, it’s also super versatile and can be eaten in everything from sandwiches on toasted plantain bread, in hollowed-out red peppers, as a dip with almond crackers or the good ol’ standby, an actual salad with romaine lettuce.
So many options, so very little effort. Lucky you!
Simply Chicken Salad
- 2 lbs of chicken breasts, poached
- 32 ounces of either low-sodium organic vegetable broth or bone broth
- 1 ½ cups of mayo
- ¼ cup onion, chopped
- 1 stalk of celery, diced
- 2 tsp of lemon juice
- ¾ tsp of salt
- ¼ tsp of garlic powder
- ¼ tsp of pepper
- 2 bay leaves
- Water to cover the chicken
Place uncooked chicken in large pot, cover with the broth, any extra water needed and bay leaves. If you are using your own bone broth without salt, be sure to add 1 tsp of salt to the water.
Bring to a boil, cover, reduce to a rolling simmer and cook for 30 minutes, or until the chicken is no longer pink.
Remove cooked chicken, let it cool for 10 minutes and then put it in a food processor.
Add the rest of the ingredients and pulse and scrape the sides for 1-2 minutes.
I like to have everything blended well, with small pieces of onion and celery so I usually blend on and off for 2 minutes.
You can make it as chunky or smooth as you want, depending on how long you run the food processor.
Serve over a bed of romaine lettuce and a slice of tomato... Enjoy!