Stuck On Sweet

Chicken Salad

Well Happy Friday!

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Another week has come and gone. Now what? Any fun plans for the weekend? I am going out to dinner tonight (duh) and watching my sweet little niece tomorrow afternoon – yay! She’s so much fun. I will see if I can get any good pictures of her to share with you – she’s a fast one these days. 😉

so for this post today, I am sharing with you another simple and healthy recipe. Perfect for lunch or even dinner if you are eating on the lighter side. My favorite part of this dish? It’s easy! AND you can make it however you would like by adding more or less of the ingredients. I decided to make this a light chicken salad because I was bringing it to work for lunch. I am not a fan of eating a large lunch during the week. Ew. I usually feel sick and want to go to bed so I try to stay away from all that.

Poaching the chicken is key here. I have tried making chicken salad with baked chicken and it doesn’t have the same texture as poached chicken. Remember, I am weird when it comes to chicken so it has to be right before I eat it. I also boil it in some kind of broth, whether it’s chicken or veggie broth. This helps add more flavor and also takes away that “chickeny” gross flavor.

This would be great on a sandwich or in a wrap as well – have fun with it and enjoy!

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Chicken Salad
Ingredients
  • 3 boneless skinless chicken breast
  • 32 ounces vegetable or chicken broth
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon paprika
  • 1/4 cup mayonnaise
  • 2 celery ribs, sliced
  • Butter Lettuce
  • Tomatoes
  • Sliced almonds
Instructions
  1. In a large pot add chicken breasts, broth, garlic powder and 1/4 teaspoon pepper. If the broth does not cover the chicken breasts, add water until they are completely covered. Turn heat to medium high and bring broth up to a boil. Once it begins to bowl, turn heat to low and let the chicken simmer for 10-15 minutes or until cooked through.
  2. Take chicken out of the pot and let cool. Once cooled shred or cut into chunks and add to a bowl with celery, mayonnaise, 1/4 teaspoon pepper, parsley, and paprika. Mix together then serve on butter lettuce and tomatoes and top with sliced almonds.
Notes
Feel free to adapt the seasoning to your liking. I found that the broth adds enough salt to the chicken so I don’t add any additional salt. I like a lighter chicken salad, but if you prefer and more “mayonnaisey” chicken salad, feel free to add a few more tablespoons of mayo.

Source: Stuck on Sweet

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