The recipe to make after you’ve made the Sunday Chicken and before you set to work on the Monday Soup. I’ve made chicken salad more ways than I can count. And this is a very simple “recipe” really… It’s the quality and flavor of the roast chicken that really shines.
roast chicken, shredded (app. 2 cups)
mayonnaise, 4 heaping tablespoons (may adjust according to amount of chicken)
celery, 3-4 stalks (finely diced)
red onion, half (finely diced)
chia seeds, 2 teaspoons
celery seeds, 1 teaspoon
black pepper, 1 teaspoon
sea salt, 2 teaspoons
Strip as much usable, leftover meat from your roast chicken as you can (I’ve found that we have approximately 2 cups leftover from a roughly 3.5lb bird). In a mixing bowl, add 4 heaping tablespoons of mayo to the chicken. I am currently into Sir Kensington’s mayonnaise or Chosen Foods coconut oil mayo (no it does not taste at all like coconut, it’s just soy oil free). Add celery, red onion, chia, celery seed, pepper, and salt. Stir until thoroughly mixed. Serve on toasted sandwich bread, a bed of greens, or alongside some fresh fruit and a crusty baguette.