Chicken Salad


2 pounds chicken breasts or thighs

1 tablespoon olive oil

2 teaspoons salt + 2 teaspoons pepper

4 stalks of celery

1 red bell pepper, ribs and seeds removed

1 bunch scallions, sliced

1 cup parsley, chopped

1 cup roasted pecans, chopped

1/2 cup mayonnaise =

1 tablespoon dijon mustard

salt + pepper to taste


1. Preheat your oven to 425ºF.

2. Pound your chicken to an even thickness. Place on the baking sheet, drizzle with olive oil, salt and pepper. Roast for 20-25 minutes, until the chicken has an internal temperature of 165ºF. Rest until cool enough to handle.

3. When the chicken is cool enough to handle, break it into large chunks and pulse in your food processor until finely chopped. Transfer the chopped chicken to a large mixing bowl.

4. Then, use your food processor to finely chop the celery and then the bell pepper. Transfer to the same large mixing bowl.

Add in the scallions, parsley, pecans, mayonnaise and dijon mustard. Stir to combine. Salt + pepper to taste, and add more mayonnaise if desired.

Serve on butter lettuce, wrapped in collard greens, or scoop on top of baby greens.

Will keep in an airtight container refrigerated for 5 days.

Serves 6.

25 views0 comments

Recent Posts

See All