A speedy and simple exemplary Chicken Salad formula with no additional sugar. Gluten free, dairy free, and Whole30 amicable!
I'm almost certain this straightforward chicken plate of mixed greens is one of my preferred snacks ever. In a sandwich, wrap, or on a bed of lettuce – it's so flavorful! It's likewise exceptionally simple to make and incredible for supper prep. Make a major clump over the course of the end of the week to have for snacks consistently!
My mother constantly used to add grapes to her chicken plate of mixed greens when I was growing up, and now I can't have chicken serving of mixed greens without them! The magnificence of this formula is you can include whatever natural product + nuts you have close by. Blueberries, apples, strawberries, almonds, walnuts, and so forth – you get the point. You truly can't turn out badly!
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Ingredients
- 1 lb chicken breasts
- 15-20 grapes sliced in half
- 1/4 cup dried cranberries or diced apple
- 1/4 cup pistachios or pecans raw or dry roasted
- 1/4 cup chopped celery (optional)
- 1/4 cup mayo Use Primal Kitchen for Whole30
- 1/2 tsp sea salt more or less to taste
- 1/4 tsp black pepper
- 1/2 tsp celery seed
- 1/2 tsp paprika
Instructions
- Cook chicken: Bring a large pot of water to a boil with chicken breasts inside. Once boiling, cover and remove from heat. Let the breasts sit in the covered pot for 15 minutes. Chop/shred and add to a bowl. Omit this step if using rotisserie chicken!
- Add remaining ingredients into a large bowl with the cooked chicken. Mix well until combined. Refrigerate until ready to eat! Can be stored in the fridge for up to 5 days.
For more detail : bit.ly/3bT9dnX
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