Description
A simple chicken salad that can go a long way. You can prepare it in advance, store it in the fridge for days, make sandwiches or add it to lunch boxes.
Ingredients
- 2 pasture-raised chicken breasts (mine were almost 7oz each, 13oz together)
- Lemon and avocado oil, salt and pepper for cooking the chicken
- 2–3 stacks celery, finely chopped
- a handful of unsweetened dry cranberries
- few stems of fresh tarragon (about 2 heaped tbsp finely chopped)
- 1/2 cup avocado mayonnaise (that means made with avocado oil)
- 1/4 lemon, juice
- salt and pepper to taste
Instructions
MAKE THE CHICKEN
- Preheat the oven to 370F.
- Put the two chicken breasts in a pyrex pan, drizzle with avocado oil and lemon, add few slices of lemon on top, sprinkle with salt and pepper. Cover the pan with aluminum foil (without touching the chicken) and bake for 30 minutes, covered.
- Take out, let cool and shred the chicken in small pieces. Alternatively, you could chop it with a knife.
MAKE THE SALAD
- Finely chop the celery, tarragon, and, if the cranberries are too big for your taste you can chop them more. Mix with the shredded chicken, add the mayonnaise, extra virgin olive oil, lemon juice, salt and pepper. Adjust taste if required.
- Store in an air-tight glass container.
Notes
I don’t go crazy on using many flavors and spices on this dish once because I really want to feel the flavor of tarragon, and also because I’ll be using this as a base for different recipes, and I want a clean taste. And sometimes, less is more. If you make this for kids and not sure if they dig the tarragon flavor, start with adding bit by bit and taste before you add the whole bunch.