What better way to get your protein than with a delicious organic chicken salad? The best part is, you can control the fat and sodium content and even get a homemade chicken broth out of the process. All you need is a large pot or my personal favorite, a pressure cooker to get started.
- 1 organic chicken (washed, use salt to clean cavity, rinse well)
- A pressure cooker or large pot with lid
Wash the chicken thoroughly; use salt to clean the cavity and kill germs. Once your chicken is well-rinsed, add it to your pot of boiling water. You can add lemon slices, fresh basil, rosemary, bay leaves and/or a few garlic cloves for extra flavor. If you're not using a pressure cooker, boil on high until the meat is tender (you can make incisions in the breast using a fork or knife to see if the chicken is done since you will be pulling the meat for the salad). Once boiled, remove the chicken and allow it to cool. Pull the chicken apart using your hands or a fork, and add the meat to a large mixing bowl. Depending on your flavor preferences feel free to add less or more of any ingredient.
1 cup celery, finely chopped
1/2 cup walnuts, crushed
1/2 cup raisins
1/2 cup seedless red grapes, halved
1 green apple, diced into cubes
1/4 red onion, finely sliced into strips
3-4 tbsp mayonnaise or Greek yogurt*
*You can use mayonnaise or opt for Greek yogurt or a combination of Greek yogurt and sour cream to best suit your dietary needs. If you go with mayonnaise, 3-4 tbsp distributed for a huge salad is negligible per serving, but it's within your discretion.
- Add the chopped ingredients to the pulled chicken and gradually incorporate the mayonnaise or Greek yogurt. You can use your hands to mix the ingredients or a fork.
- Add salt and fresh black pepper to taste, cover with aluminum foil and let the ingredients combine for about 30 minutes to an hour before serving.