Herbed Chicken Salad
Tuesdays are a very full (but rewarding) day for us as producers drop off their products, we pack orders, and then deliver to the drop sites.
When I finally get home on Tuesday evenings, I need a meal that's quick and easy to get on the table for my hungry family.
I have come up with a handful of easy meals that I rotate on Tuesdays. They are completely made from scratch but only take about 30 minutes to prepare. I will be sharing them over the next few months, starting with this Herbed Chicken Salad.
After cooking up a whole pastured chicken in the crock pot (see how I do it here), I freeze the pieces of chicken for recipes like this. Before leaving the house for the day, I take the cooked chicken out the freezer to thaw.
I also keep sourdough pita pockets or sourdough sandwich bread in my freezer on hand at all times, which I can quickly thaw in the toaster oven.
Herbed Chicken Salad
- 1/2 cup mayonnaise (I use avocado oil mayonnaise)
- 1/2 cup plain yogurt or sour cream
- 1 T. lemon juice
- 1 tsp mustard
- 1 tsp raw local honey
- 1/2 tsp salt
- 1 T. minced fresh dill or 1/2 tsp dried dill
- 1 chopped green onion
- 3 cups cooked chicken, diced
- 1/2 cup chopped celery, cucumbers, apples, or shredded carrots
Mix everything and serve in pita pockets, on bread or lettuce!
Serves 4.
Leave a comment if you make it!
Comments
My version of Chicken Salad leaves out the salt, honey and use a brown mustard. I add sliced almonds, dried cranberries and whatever veggies I have on hand. This is a go-to recipe year around as I keep grilled chicken strips in the freezer. Am loving the tomatoes. Keep up the good work.
Cleo