Description
Easy to make turkey or chicken salad and egg-free mayonnaise, great for meal prep and lectin-free meals that all the family will love.
Ingredients
- 1 turkey drumstick + 1/4 turkey breast OR Chicken (breast and legs or even one whole chicken if you do meal prep)
- 4 garlic cloves, unpeeled
- 1 medium yellow onion, cut in big chunks
- 4 celery sticks, roughly chopped
- 1 teaspoon sweet Hungarian paprika, preferably organic
- 1 teaspoon herbs de Provence (or fresh rosemary, thyme and sage)
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon peppercorns
- 4, 5 all spice berries
- 2 cups water
FOR MAKING THE SALAD
- 4 cups shredded turkey or chicken
- 1 cup egg-free mayonnaise
- lemon wedges
- mixed salad leaves
- cassava tortilla chips
Instructions
- Wash and pat dry the turkey or chicken (it’s a good step for removing some of those histamine-producing bacteria).
- Add the turkey or chicken to the pot, sprinkle all the spices on the meat (I like to do it directly in the pot so none of the spices are wasted).
- Add all the rest of the ingredients, the water, close and set the pressure cooking time to 35 minutes for turkey (for chicken cook only 20 minutes or less, depending on how big the pieces are; check your pressure cooker timings for a whole chicken if you choose to do that). When done, let the pressure release naturally. It will probably take another 15-20 minutes.
- Take the turkey or chicken out on a board, remove the bones and shred it or cut it into small pieces.
- Strain the stock and save it (if you make the egg-free mayo, you will add a few tablespoons in there). Drizzle some on the chicken so it doesn’t get dry (and make sure you cover it until you have everything else ready.
- Make the mayo (see recipe and instructions in the post above).
- Mix the turkey or chicken with the mayo and serve your favorite way or save some for another meal, in an air-tight, glass container.
