Homemade chicken salad, delicious as a sandwich or served on a bed of lettuce. Carefully select a brand of chicken fed on a vegetable diet without antibiotics. You will taste the difference. Chicken breasts are the favorites in my family, tastier thighs work as well.
2 cups chicken breasts or thighs, chopped (boneless, skinless)
1 cup of celery, chopped
1/4 cup of mayonnaise
1/8 cup olive oil
1/4 cup of parsley, chopped
1/2 teaspoon pepper
1/2 teaspoon salt
Place the chicken in a medium-sized saucepan and fill with cold water. Place on the stove set to medium high. Lower the heat when the chicken is about to a boil. Cook for 10–15 minutes and turn the stove off. Test for doneness. Do not over cook.
Cool. Drain the chicken broth into a food storage container. Save in the refrigerator to use within two days or store in the freezer for future use.
Chop the chicken into 1/4-inch cubes and place in a large mixing bowl. Add the olive oil and mix evenly. Season with salt and pepper and mix again. Add the chopped celery, mayonnaise and parsley. Mix until well combined. Pack in a food storage container and refrigerate
for at least 4 hours before serving.
Spread on sliced bread or serve on a bed of lettuce.
1/4 cup onion, chopped
1/4 cup of pickles, chopped
1/4 cup raisins
1/4 cup walnuts, chopped
Purchase about 1 1/2 pounds of chicken to make one entrée and chicken salad for sandwiches or suppers during the week.