Since we had leftover chicken from Monday, here are the instructions on mixing chicken salad. First, when you’re cleaning the meat off of the chicken, throw in any of the herb or spice mixture that remains on the skin, even though you are not going to put the skin itself into the chicken salad. Put all of the white and dark meat that you can find into a bowl, while not putting in anything that feels fatty, stringy, or tough. When you switch from factory birds to farm birds, you will be happy to see that most of the slime and yucky part of cleaning a chicken is greatly decreased.
If you have a 3-5 pound chicken and served 3-4 people, you could end up with 2 cups of shredded chicken left over, which in the end will make about six chicken salad sandwiches after we add in all of the other ingredients.
Chicken Salad
2 C cooked chicken shreds
1 C chopped seedless grapes
2 stalks chopped celery
½ C organic mayo (greek yogurt is fine)
¼ C chopped onion
¼ C nuts
1 t chopped fresh basil or parsley
¼ t salt
Mix everything together in a bowl. Chill as long as you can wait. Use on sandwiches with lettuce, tomato, avocado, or whatever else you like.
