Chicken Salad with Parsley, Grapes, + Pecans (gluten-free, paleo)

All of this sunshine in Seattle has done atrocious things to my meal-planning and my dinner-making. I have been scrounging through the fridge and pantry around 4:30 every afternoon practically demanding things to appear out of thin air. We have had some pretty pathetic dinners at our house the past couple of weeks. The kids and I haven’t been able to bring ourselves in out of the sunshine. It’s simply magnetic to us Seattle-ites.

This chicken salad has been in my sunny day repertoire for a really long time. I’m not sure where it came from and I’m sure random things get added in to the mix, so the recipe is super duper flexible. Such as, I cook my chicken with the celery stalks, but I do not put celery in my chicken salad because I have a strong dislike for celery in things… but you, dear reader, may add celery to yours! And whatever else you’d like, for that matter. I hope it comes in handy and saves you from the sunny-day-scramble-for-dinner blues.

Chicken Salad with Parsley, Grapes, + Pecans (gluten-free, paleo)

INGREDIENTS:
  • 2 boneless organic chicken breasts
  • 3 stalks celery
  • Large handful of fresh parsley, roughly chopped
  • Large handful of red grapes, quartered
  • Large handful of lightly toasted pecans, chopped
  • 3 green onions, chopped (use the whole onion)
  • 1/2 cup of homemade mayonnaise (may need more depending on how wet you want your mixture to be, can also use 1/2 mayo, 1/2 sour cream)
  • Salt and pepper to taste
METHOD:
  1. In a large pot half-way filled with water add your chicken breasts and celery stalks, salt and pepper and bring to a boil. Once water is boiling, lower heat to medium low and let chicken simmer 30 minutes to an hour.
  2. Remove chicken and let it cool. Once it has cooled to touch, shred with a fork (or in your mixer with paddle attachment in place) and place in a medium-sized bowl with chopped parsley, grapes, pecans, green onion, and mayo.
  3. Mix it all together and taste and add salt and pepper accordingly, and possibly add more mayo or sour cream if the mixture doesn’t seem wet enough for your taste.
  4. Slather it on homemade honey whole wheat bread, whole wheat tortillas, crackers, tortilla chips or eat it by the spoonful! Also would be delicious rolled up in lettuce or chard. (p.s.This is well-loved by my son, he likes it rolled up on a whole wheat tortilla, so I send them in his lunchbox.)
*Use organic ingredients whenever possible.
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