Making Chicken Salad is no feat, but I haven’t ever written this recipe down before. It came into my head on a whim a year ago while thinking of ideas for the leftover apples from the yard tree. It happens to be the perfect item for packed lunches as well. Everyone makes chicken salad differently, so here is my version!
INGREDIENTS
- 4 Chicken Breasts
- 1/2 tbsp Paprika
- 1 tsp Onion Powder
- 1/2 tsp Garlic
- 1 tsp red Pepper Flakes
- 1/2 cup Chicken Broth (or water)
- 1 Apple (sliced into penny sized pieces)
- 8-10 Snack’mms Dill Pickles (sliced into penny sized pieces)
- 12 oz of Mayonnaise (Depends on the consistency you like, I usually leave about a 1/3 cup out)
- Hawaiian Buns
INSTRUCTIONS
Add chicken broth to crockpot, then season chicken with spices and place in crockpot. Cook on high for 3 hours (make sure the inside is cooked and you are able to shred). Place cooked chicken on a cutting board and shred with two forks. (Shred as much as possible). Then place chicken in a large bowl. Start slicing your apples and pickles. Once that is complete add them in with the chicken and mix all together. Then add in the mayonnaise and mix together. Cover with plastic wrap and let cool in the fridge. Once you are ready to eat, cut Hawaiian buns in half and lightly butter the two inside surfaces. Pack the bottom bun with the chicken salad, place top bun on and enjoy! (Good with Arugula!!)
1 Comment
They all sound delicious. Grams