17 May Chicken Salad
Last night I roasted a whole chicken, which is always one of my favorite meals. I always save the bones for bone broth, but I had extra leftover chicken. What to do with leftover chicken……CHICKEN SALAD. Obviously. It’s super easy to prepare & throw together. Full of protein and fats. The key to a healthy chicken salad though is the mayo. I use this mayo. All the mayo that you’ll find in store is made with canola oil, vegetable oil, or soybean oil. These oils are so refined, unhealthy fats that oxidize easily, and are inflammatory due to the omega-6 vs omega-3 ratio. Read more about oils here.
Ingredients
1 cup leftover roasted chicken
Mayo (I use Primal Kitchen Avocado Oil mayo. Link above.)
4 Stalks of Chopped Organic Celery
1/2 Organic Apple
Pink Himalayan Salt
Black Pepper
Handful of Sliced Almonds
Directions
Mix the roasted chicken and mayo together. Use as much mayo until the chicken is wet and mixed well.
Add in the chopped celery, chopped apple, sliced almonds, and dashes of salt & pepper.
Mix well.
Enjoy! You can eat it straight from the bowl or throw it on a romaine lettuce leaf.
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