Homemade Chicken Salad

Colleen met up with her friend Belinda for dinner and I was feeling rather bored and hungry, so I was kinda craving a chicken sandwich, but not the deep fried fast food version of course..  I headed down to my neighborhood IGA and grabbed a few items and off to the kitchen I go.

Ingredients:

Chicken thighs (I just prefer this)
Celery
Red Onion
Miracle Whip! calorie wise….
Thyme
Dijon mustard (not in picture cause i remembered only later)
Salt/pepper/cayenne

Step 1: In a pot, boil enough water to cover the chicken thighs.  Let boil till all the redness is gone and is fork tender.  Once done, set aside to cool.  Don’t mix until the chicken has fully cooled and has dried off.

Step 2: While the chicken is cooling down, chop up the celery and red onion.  I like to keep the pieces uniformly chopped.  Place into mixing container.

Step 3: Once chicken has cooled, de-bone and slice into cubes(similar size to the celery and onion.)  Place into mixing bowl.

Step 4: Add in mayo, mustard and thyme.   (add as much or less according to your taste)

Step 5: Mix well! 🙂

I like to serve this in a bun.  You can also boil up any type of short pasta(after the pasta has dried off and cooled) and combined it with this chicken spread.  It’ll make a great cold pasta salad.  Enjoy!

Oh waaaaaaaaaaaat? Colleen is still at dinner with Belinda? Sooo much time left to do nothing, ahhh i know……………
Since I had extra chicken thighs from my Chicken spread dish earlier, I decided to make another quick healthy chicken salad for lunch. Well, 4 containers of lunch to be exact.

Chicken Salad:

Chicken thighs with skin removed
Herb de Provence (Thyme/basil/savory/fennel seeds/lavender flower)
Salt/pepper/cayenne

Salad Mix:
Red onion
Lemon

Salad dressing:

Olive oil
Dijon mustard
Balsamic vinegar
Lemon
Truffle oil
Salt/pepper

Mix into the jar,
For a mustard dressing:
1 part dijon
1 part lemon
3 parts olive oil
a hint of truffle oil (its fairly strong in flavor)
salt/pepper to taste

For a Vinegar dressing:
1 part balsamic
1 part lemon
3 parts olive oil
a hint of truffle oil if you like
salt/pepper to taste

Step 1: Dry rub the chicken with the herb mixture.

Step 2: Heat up a pan with a tiny amount of olive oil.

Step 3: Place chicken rub side down and get a real good sear on it. Cook for about 10-15mins or until redness is gone.

Step 4: Slice the red onion thinly

Step 5: Take a hand full of salad mix and place into a container.  Add in some red onions.

Step 6: After the chicken has cooled down, place into the container and add a lemon wedge on the side.

Making lunches at home for work is a great way to save money. Plus the preparation process is a good way to spend quality time with family and loved ones.
Having lunches pre made pays off big time, especially when “somebody” is running late in the morning and has to grab lunch but doesn’t have time to do so  lol

Post by Marv