So Chill Chicken Salad
This is a Sunday Meal Prep MUST! We were at the grocery store the other day and my husband grabbed a plastic container of pre-made chicken salad that would have maybe fed him twice. I love chicken salad so I figured this was the perfect time to practice my new intention of cooking once, eating twice (or more) as well as cooking with more whole and organic ingredients. I call this the “So Chill Chicken Salad” it requires mostly “chilling out” while you make it. You can feel free to add more veggies, like celery, or even different fruit and nuts! I like to keep my recipes flex because everyone’s body is different, and I truly believe that creatively cooking is good for the soul! You’ll see it served here on top of one of my favorite healthy fats…avocado! Enjoy!
You will need a Crockpot…aka one of my favorite kitchen appliances.
3 Chicken Breasts
1 teaspoon Turmeric
1 teaspoon Himalayan Sea Salt
Pepper to taste
1 Tablespoon Olive Oil
1 Teaspoon Apple Cider Vinegar
Place these ingredients in the crockpot and set on high for 4 hours
Remove Chicken from crockpot and shred with a fork, then place in a bowl and add:
1/3 cup sheep milk yogurt (or plain greek yogurt)
1/3 cup mayonnaise or vegannaise
1/2 cup of sliced grapes
1/2 of chopped sweet onion
Mix these ingredients together with chicken in bowl and enjoy! If you want the salad to be a little creamier add a little more of the mayo or yogurt!