Power Chicken Salad
We LOVE chicken salad. But buying it pre-made at the grocery store gets expensive real fast. I made up this version by combining all the things I love about various chicken salad recipes.
Prep Time: 00:20
Cook Time: 03:00
3 cups boneless skinless chicken breast - shredded
1/3 cup mayo (see below)
1/3 cup plain greek yogurt (i prefer supernatural brand)
1/2 cup chopped cilantro
1 cup roughly chopped pecans, toasted
3 cups red grapes, halved
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
2 Small avocado
Juice of one small lime
17 ounces (small bottle) of light olive oil
1 tsp dry mustard powder
1 tablespoon lemon juice (or vinegar if you don't have a lemon)
1 tsp salt
1Place chicken breasts in crockpot, sprinkle with salt and pepper, turn to low and let cook for about 3 hours. Alternatively, you can bake your chicken at 350 degrees for about 40 minutes, or until it can be easily shredded.
2To make mayonnaise, let all mayonnaise ingredients come to room temperature for at least 15 minutes. Place egg, mustard powder, lemon juice and salt in food processor or blender. Blend for about 20 seconds. Then SLOWLY add the olive oil with the blender or food processor on. The slower you do this, the more likely it will emulsify. It should take 3 minutes or so. After you've added all the olive oil, blend for an additional 30 seconds. You should get a nice white, creamy mayonnaise. Keep this in the fridge sealed in a jar for up to a week. You will need 1/3 of a cup for the Chicken Salad recipe.
3Combine spices, avocado, lime juice, cilantro, mayo, and yogurt in a large bowl, blender, or in the food processor and blend until thoroughly mixed and smooth. If you prefer, you can add chunks of avocado later instead of mixing it with the creamy ingredients.
4Place 2/3 of the chicken in the food processor with the creamy mixture and pulse it. The chicken ends up being very fine and then I combine with the remaining large chunks. You can keep them all large or cream them all up, depending on how you like it.
5Now in a large bowl fold in the grapes, chopped pecans, chicken and creamy mixture.
6Cover and let sit in the fridge for at least 20 minutes before serving.
7Serve on pita bread, sandwich bread, or salad greens. Top with additional fresh cilantro.
This has a ton of protein, healthy fats from the avocado and pecans, and just a touch of sweetness and crunch from the grapes. I hope you enjoy it as much as we do!
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