Chicken salad is such a simple and tasty lunch. It’s great for making a big batch of at the beginning of the week to pack in lunches. Just omit the walnuts if you need it to be nut-free to send to school. Switch it up during the week by packing it with crackers, as a sandwich, or with lettuce for a salad.
2 pounds shredded chicken (see below)
3/4 cup mayo (I use this avocado oil mayo)
1 ripe avocado (if you don't have an avocado, omit and increase mayo to 1 cup)
6 slices cooked bacon
1/2 cup chopped nuts
1 diced apple
1/2 cup celery
juice of 1 lemon
2 tsp raw honey
sea salt and pepper to taste
1. In a large bowl, combine the chicken, bacon, nuts, apple, and celery.
2. In a blender or food processor (or just in a bowl if you're not adding the avocado), combine the mayo, avocado, lemon juice, and honey.
3. Add the mayo combo to the chicken mixture and combine well. Add salt and pepper to taste.
For the Shredded Chicken:
For simple and quick shredded chicken, I simply combine 2 pounds of boneless, skinless chicken with 2 cups of bone broth and salt and pepper to taste in my instant pot. If using an instant pot, it only takes about 30 minutes to cook, and it will be tender and easy to shred. (Use this link for an automatic $10 off at checkout.)