chicken salad
Here is my favorite way to use my homemade mayo recipe. I love to keep it in to fridge for a quick lunch on top of a salad with avocado. I even eat it for breakfast with a veggie juice. When you have food pre made and available, it takes away the temptation to eat processed unhealthy food choices. Batch cooking, doubling recipes and getting things ready to prepare meals quickly is a great way to set yourself and your family up for success. I added a few typical chicken salad ingredients to this recipe, but get crazy and throw in some of your favorite fixings. Some ideas include fresh herbs, raw nuts, dried unsweetened fruit, apples, grapes or your favorite vegetable.
What you will need
Roasted chicken The amount will depend on how many you are feeding and how much you would like to have as leftovers. I typically use 3 large breasts that I roast the night before. Also feel free to use an organic rotisserie to make it even easier! Cube the chicken up or shred with two forks. Go with the texture that you like.
3 Tbs of mayo or more to coat all ingredients
1/4 cup pickle juice (I use Bubbies, It's fermented ) or juice from mild pepper rings
Juice of one lemon
3 stalks of organic celery finely diced
1/2 cup mild pepper rings finely chopped
Sea salt to taste
A few dashes of hot sauce (optional)
Chopped parsley or basil
Mix all ingredients together in a large bowl. If mixture seems to dry add more mayo and another splash of pickle juice. Refrigerate before serving. It's even better the next day!