Chicken Salad

We love anything that can fit into one dish and is a complete meal. With this chicken salad, you are getting balanced macros (fat, protein, and carbs) as well as healthy fresh herbs. Herbs are great for lowering inflammation and histamine. 

Ingredients:

1 Whole Chicken, about 7 cups shredded 

3/4 Cup Red Seedless Grapes, Quartered

3/4 Cup Apple, cubed

1 Cup Raw Pecans, Chopped

Dressing:

1 Cup Avocado Mayo, Primal Kitchen is my favorite

1 lemon , juiced 

1 1/2 Tablespoon Apple Cider Vinegar

1/2 Teaspoon Garlic Powder

1/2 Teaspoon Onion Powder

1/2 Teaspoon Black Pepper

1/2 Teaspoon Salt or to taste

1 Teaspoon Italian Seasoning

1 Tablespoon Fresh Chives, chopped

1 tablespoon shallot, minced

Cooking Instructions

I love to start out with cooking my chicken in the crockpot covered with water. Cook on low for 6 hours. I then take the chicken out, shred the meat and strain the broth. This simple extra step gives me a cooked chicken as well as chicken stock for another time. If I am in a hurry I will preheat the oven to 375 degrees. Place chicken on a rimmed baking sheet. Cover skin with avocado oil or coconut oil and bake for 1 1/2 hoursor until internal temperature is 180 degrees. 

Take the skin off the chicken and pull the meat away from the bones. Be careful with this step. You want to make sure that first, your chicken has cooled so you do not burn your hands and second go slow so you do not accidentally get a bone in your chicken salad. Put shredded chicken in a large mixing bowl.

Add grapes, apple, and pecans to chicken. 

In a medium-sized bowl or a large mouthed mason jar add dressing ingredients and mix until well combined. If you add it in a mason jar just give it a good shake until all ingredients are mixed together.

Add dressing to chicken salad mixture.