Chicken Salad

Happy Tuesday!!  Hope everyone is well!

I am pleased to say my kids are doing fantastic on Whole30!  I am so proud of them! (wow, I like the exclamation mark!)  Anyways, it has been a bit of a challenge trying to find things to put in the girls lunches that is Whole30 compliant.  Needless to say we have eaten a lot of chicken salad.  How much you ask?  I made 6 pounds of chicken salad last week.  Yikes!!

I have picky kids so snacking on veggies doesn’t work.  I did make some Veggie Dip and one of them took some carrots (didn’t know she would eat them).  That is what we call a NSV (non scale victory)!!  I have also been surprised to hear my kids request sausage and onions for dinner.  Good stuff!

So since I am a pro at making this Chicken salad…after making 6 pounds in about 10 days…I decided to share it with all of you!

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Chicken Salad

Ingredients

  • 2 lbs Chicken, Boneless & Skinless
  • 1 - 1 1/2 cups Mayonaise (link to mayo recipe in instructions)
  • 1/4 - 1/2 cup Dill Pickle Relish
  • 1 cup Grapes
  • 1 Apple (I used Pink Lady)
  • Salt & Pepper to Taste
  • 2 Cucumbers

Instructions

  1. Place chicken in a large pot covered in water.  Add 1tsp garlic powder, 1 1/2 tsp onion power, 1 tsp salt, and 1/2 tsp pepper to the pot.  Boil on medium high heat until chicken is done.  (no longer pink, breaks apart easily and meat thermometer when inserted in thickest part reads 165 degrees)
  2. Shred cooked chicken into a large mixing bowl.
  3. Cut grapes into 4ths and dice the apple.  Stir in the Mayo (Click here for recipe) , Relish, Grapes, Apples, Salt, Pepper and stir until combined. 
  4. Slice the cucumbers and using THIS scoop, scoop chicken salad onto cucumber rounds.  Serve and Enjoy!