Since going down the paleo/whole 30 route with my diet, I’ve been really enjoying making homemade mayonnaise. Unfortunately, it doesn’t last super long so I find ways to use it up quickly. I’ve found that chicken salad is a perfect way of using it up. I’ve been eating my chicken salad over salad greens or wrapped up in a collard green leaves. The collard green, leaf wraps are my new obsession.
Green Apple Chicken Salad
2 chicken breasts-see below for different ways to cook the chicken
1 green apple cut into a small died
½ red onion diced
1 rib of celery cut into a small dice
½- ¾ cup of homemade mayonnaise- check out my recipe here
- Start by preparing the chicken as desired.
To roast the chicken- preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Rub the chicken breasts with some olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 30-40 minutes or until the chicken is cooked all the way through and the internal temperature reads 165 degrees with a meat thermometer. Once cooled enough to handle, dice or shred the chicken as desired.
To poach the chicken- Place chicken breasts into a sauce pot with a lid. Season the chicken with salt and pepper and add water into the pan until the water is about 1 inch above the level of the meat. Bring the water to a boil over medium-high heat. Once boiling place lid on top and reduce heat to low. Let the chicken simmer for 8-10 minutes. Check the internal temperature to make sure it is thoroughly cooked and the internal temperature reads 165 degrees with a meat thermometer. Once cooled enough to handle, dice or shred the chicken as desired.
Or to save time you could always use the breast meat off of a pre-cooked rotisserie chicken then dice or shred the meat as desired.
- Chop the red onion, green apple and celery all into a small dice and add to a large mixing bowl with the chicken.
- Add the desired amount of mayonnaise to get the consistency you want and stir together well.