Simple Chicken Salad

by Jennifer Boudreau on April 12, 2013

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Simple Chicken SaladI love to snack throughout the day to keep my metabolism revved up. If I do not have healthy, high protein snacks on hand, I will be tempted to snack on something I shouldn’t. So, I love to keep chicken salad in the refrigerator whenever possible so I can quickly grab some red peppers or celery and dip away. I get some good quality protein AND my daily veggies too!

I started with my mom’s very delicious chicken salad recipe and made a few simple healthier changes. The biggest change was to the mayonnaise. I love mayo in salads and on sandwiches. But, if you have ever read the back of a mayonnaise jar, you would know that there are a whole bunch of unhealthy ingredients in there. My husband reminded me that true mayonnaise is made from a few simple, and yes healthy, ingredients. So, now we make it from scratch.

Ingredients
1 1/2 lbs boneless chicken thighs
1/2 tsp garlic, minced
1/4 onion, diced
1/4 green pepper, diced
2 celery stalks, diced
3 hard-boiled eggs, chopped
4 tbsp mayonnaise (see recipe below)
1 tbsp Dijon mustard
Sea salt & pepper to taste
 

For the healthiest option, use organic vegetables, and organic/free-range chicken and eggs.

Place the chicken in a crock pot with a little water. Add the garlic and season with sea salt & pepper. Cover and cook on low until tender. Allow chicken to cool. Shred the chicken by pulling it apart with two forks. In a large mixing bowl, combine the chicken, onion, green pepper, celery, hard boiled eggs, mayonnaise and Dijon mustard. Season with sea salt and pepper, to taste.

Serve with crunchy celery and red pepper sticks. Makes approximately six 1/2 cup servings.

Nutrition Facts:

Calories

Carbs

Fat

Protein

Sodium

Sugar

Per 1/2 cup

241

1

14

26

264

1

 

 

Matt’s Easy Healthy Mayo

Ingredients
1 egg yolk, raw pasteurized*
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
A pinch of coconut sugar
1 cup extra virgin olive oil
1/2 fresh lemon (juice)
Sea salt and pepper to taste
 

In a large mixing bowl combine the egg yolk, Dijon mustard, vinegar and coconut sugar. Slowly drizzle in the olive oil a few drops at a time, whisking vigorously until the mixture thickens slightly. Drizzle in the remaining olive oil while continuing to whisk. Add lemon juice and season with sea salt and pepper, to taste.

Makes approximately 1 1/4 cup of mayonnaise.

*I’m sure you have all heard the warnings about eating raw eggs due to the slight risk of salmonella or other food-borne illness. Use only fresh, pasteurized eggs in this recipe.

Nutrition Facts:

Calories

Carbs

Fat

Protein

Sodium

Sugar

Per tbsp

100

0

11

0

31

0

 

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