A few months ago, Dustin and I came up with the perfect plan: Let’s go on vacation, and then instantly return and tear apart our entire kitchen. Easy peasy!
Well, that plan went into full force on Monday. The plan seemed perfect and “easy peasy” when it was just a discussion around the dinning room table. Our suitcases are currently piled high on our bedroom floor with clothes spilling out. And if I’m totally honest, defining which clothes are clean and dirty is a bit of an iffy process right now. Along with a ton of housework that needs tending, my entire kitchen has been demolished. Life’s been a bit messy.
I’ll fill you in on the kitchen demo next week, okay? Via video? Perfect! –> Find the video post, here.
When life gets busy and messy it’s easy to fall into a “I’m just going to skip making lunch/dinner and run to the store” mentality. As you know, daily store-running behavior quickly adds up, and adding up is not something we need during a kitchen remodel. In the midst of laundry piles and drywall covering half our home, I’m trying my best to stay prepared on the food side of life with simple and easy meals, such as: crock-pot black beans, real food style nachos, grilled meats and veggies, and chicken salad.
We’ve talked about black beans (you know I love them!) and we’re going to crunch into some nachos soon (was that too cheesy?), so let’s talk chicken salad.
Making homemade chicken salad is super easy. My recipe starts with shredded chicken that’s chopped in the food processor to mimic a deli-style chicken salad texture. Grapes, almonds, parsley, celery, mayo and mustard are added for crunch and extra fresh flavor. I usually make chicken salad during my prep time on Sunday so we can enjoy this classic salad all week on lettuce leaves and rice chips, or sandwiched between sourdough bread.
And now, my friend, I’m going to excuse myself– the best chicken salad ever, drywall, and a questionable pile of clothes await.
- 2 packed cups shredded cooked chicken (I cook a whole chicken for this recipe and use the bones for broth, or purchase a rotisserie chicken from the health food store.)
- ½ cup each: blanched sliced almonds, quartered red seedless grapes, chopped celery
- ¼ cup chopped fresh parsley
- 2-3 TB each: mayonnaise (good-quality store-bought or homemade) and dijon mustard*
- salt and pepper, to taste (optional)
- Place the shredded chicken in the bowl of a food processor. Pulse the chicken for 10 seconds, until the chicken is chopped into small pieces. Do not puree the chicken!
- In a large bowl, combine the chopped chicken, almonds, red grapes, celery, and parsley. Add the mayonnaise and mustard until you reach your desired consistency. Add salt and pepper to taste.
- Store the chicken salad in the fridge. Serve on lettuce (for lettuce wraps), bread, or crackers.
If you don’t mind the combo of garlic and grapes (some people are grossed out by this idea), adding 1/2-1 teaspoon of garlic powder is a delicious extra flavor boost.
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