Chicken Salad

Chicken salad is a great staple to have in your refrigerator all week long!

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Why I love Chicken Salad

This high protein salad goes well on multiple different items. Bread for a sandwich, a salad on cheese etc. It is so versatile. I try to make this at least twice a month to have in the fridge for snacks and lunches.

If you’ve ever made it halfway through a week and you just don’t know what to have for lunch…. you need this recipe. I can’t tell you how many times it has saved me. Especially when I’m in a “lunch rut” when I just can’t figure out something “new” and I mention making Chicken salad for our lunches this week, he’s always all for it.

The Ingredients

Please note I try to use all organic ingredients, I’ve just started to use them trying to eliminate as much of the extra “stuff” in our food.

Chicken: This is the priciest of the items. Not to mention sometimes stores are out of it or low on stock. I have noticed a difference in flavor and even better raise your own or find it local! Chicken packs 31 grams of protein in just 4 Oz. That’s incredible!

Celery: This vegetable has a high water content which helps you get extra hydration. It also has plenty of vitamins and minerals especially vitamin K which help form your blood.

Onion: Onions have a wide variety of benefits and uses that even include medicinal! As for eating them they help include antioxidants and have anti cancer properties.

Cucumber: Cucumber is another vegetable with a high water content and also has a lot of vitamin K. Nutritionally it’s similar to celery so it packs a punch. It is known to also help gut health.

Dill: This is another one that I find hard to find where I live, ESPECIALLY organic. In fact, when I was just making this recipe I couldn’t find organic in the store. So I’ve decided I’m planting some so I can have it fresh all the time! I’ve just learned that dill is actually really beneficial to gut health which is exciting.

Homemade Mayo: If you haven’t started making your own mayo yet, you need to! I swear once you start learning how to make things like this on your own… you won’t go back. I make mine with one egg and avocado oil. You can add a little lemon and salt if you want to.

Spicy Brown Mustard: This is for flavor mainly. What’s nice is it’s low in calories. You can find articles of the benefits of it however it is still processed in a facility and may loose some of those nutrients its claiming it has. Maybe I’ll try to make this one day!

I really struggle with eating enough through out the day. I never want to take the time to cook or make a mess I have to clean up. Do you ever feel like that? So a lot of the times I will skip lunch. Not intentionally, just because it’s too much hassle which is the worst reason. I decided I was going to start meal prepping and its been the best decision I’ve made in a long time!