My Go-To Chicken Salad

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I N G R E D I E N T S

1 whole chicken

2 medium carrots

3 stalks of celery

1 green apple

1/3 red onion

1/3 cup duke’s mayonnaise

1/2 avocado

2 tbsp coleman’s mustard

1/8 cup dill pickle juice

1 tsp dill

1-2 tsp sea salt

1/2 tsp ground black pepper

Roughly chop the chicken, carrots, celery, and green apple. Finley chop the red onion. Combine all ingredients, including wet ingredients, in a large bowl. Mix well. Add more salt and pepper to taste.

We typically make chicken broth whenever we poach our chicken, and then I’ll add a splash of it to the chicken salad, depending on how much moisture it needs. This recipe is highly adaptable.

For lunch, I decided to take a big scoop of chicken salad and mix in chopped spinach and toasted chopped pecans. Highly suggest it.