Best Chicken Salad Recipe
This chicken salad recipe is the best and a family favorite! Modified to align with a whole-foods, traditional diet. Uses pasture-raised chicken and avoids processed ingredients.
Ingredients
- ½ cup Raw almonds Soaked overnight and dehydrated for better digestibility. Alternatively, dry-roasted.
- ½ cup Homemade Mayonnaise Made with olive oil or avocado oil and pasture-raised eggs (see instructions). Alternatively, use avocado.
- 1 tbsp Lemon juice Freshly squeezed
- ¼ tsp Ground black pepper Freshly Ground
- 2 cups Pasture-raised Cooked chicken meat chopped. Ideally from a local farm.
- 1 stalk Celery chopped. Organic if possible.
Instructions
- Gather all ingredients. For homemade mayonnaise: Blend 1 pasture-raised egg yolk, 1 tablespoon lemon juice or apple cider vinegar, and 1/2 cup olive oil or avocado oil until emulsified. Season with salt and pepper.
- Place almonds in a frying pan. Toast over medium-low heat, shaking frequently. Watch carefully, as they burn easily. Alternatively, dehydrate soaked almonds for optimal digestibility.
- Mix together mayonnaise, lemon juice, and pepper in a medium bowl.
- Toss with chicken, toasted almonds, and celery.
- Enjoy!
Notes
Optional add-ins include fresh herbs like parsley or dill, grapes, apples, and walnuts. Consider adding chopped avocado for extra creaminess and healthy fats. Chicken salad should last for three to five days. Freezing not recommended. Using raw almonds provides more nutrients and enzymes compared to blanched almonds. Soaking and dehydrating them further enhances digestibility.