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Homemade Chicken Salad
Prep:
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Cook:
4 cups (880 g)
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Ingredients
2 medium-size boneless, skinless chicken breasts
2½ cups water
1 stalk celery, finely chopped
¼ cup raisins
1 small apple, peeled, cored, and finely chopped
3 TBSP Pam's Mayonnaise (see Related Recipes)
1 TBSP olive oil
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2 medium-size boneless, skinless chicken breasts
600 ml water
1 stalk celery, finely chopped
55 grams raisins
1 small apple, peeled, cored, and finely chopped
3 TBSP (45 ml; 42 grams) Pam's Mayonnaise (see Related Recipes)
1 TBSP (15 ml) olive oil
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Dice chicken into small cubes (quarter inch in size or smaller if you prefer) and set aside.
- In a small pan, bring the 2½ cups water to a boil and add in the chicken.
- Make sure the chicken is cooked through. Drain the chicken once it is cooked and allow to cool. (You can save the broth for future use). Two medium size breasts should yield about two cups of chopped chicken.
- In the meanwhile, mix all the other ingredients together in a bowl.
- When the chicken has cooled, add it into the mixture.
- If you like it more creamy, add more mayonnaise.
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Nutritional Info
Storage
Refrigerate in an airtight container to keep it lasting longer.
Notes
This staple offering found in grocery stores and corner delis across the country may now be prepared at home. Enjoy atop a green salad, or pressed between two slices of SCD bread.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietPowered by nutritionaltherapyforibd.org
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