Wow, I have been so MIA lately! This is a recipe I wrote a few weeks back, and used it as meal prep for a few days that I knew would be hard to get any kitchen time out of. But I am just now posting it because that’s how busy things have been!
I am now almost done moving into my new house, and cannot wait to get cracking on more recipe ideas I have for y’all. Thanks for the patience with me this past month!
As for this recipe, it is SO easy and very tasty. It lasts well for about a week and it a great grab-and-go option for those busy days. Enjoy!
Primal Chicken Salad
Prep time: 30 minutes
Yield: 4 servings
1 1/2 lbs boneless, skinless chicken breasts
3 stalks celery, diced
1/4 purple onion, diced
1/3 cup Primal Kitchen Foods Mayo
1 tbsp tarragon
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp cayenne pepper (if you like a little kick!)
Pinch of sea salt
Black pepper, to taste
- Place chicken breasts in a pot and cover with water. Bring water to a boil and leave at this heat until the chicken is cooked all the way through (no pink spots and the juice is clear).
- Remove chicken from the water and rinse in the sink to cool. Using a fork, tear the meat into bite-sized shreds.
- In a large bowl, mix together the mayo, lemon juice, mustard, salt, pepper, and tarragon.
- Add prepared veggies and shredded chicken into the mayonnaise mixture, stirring well until all ingredients have the sauce on them. Store in fridge until ready to eat, and serve cold.