Today I’m going off topic from our Create the Change Challenge. Today I’m talking food. This week two things happened.
- A friend of mine has been sending me photos of meals she is cooking from recipes I’ve posted here. And they like them (: That makes me SO happy! It totally speaks to my love language of helping and sharing!
- Another friend called me to ask if I’d bring my Summer Chicken Salad to our upcoming beach trip. I make an enormous batch for our last one and it was a big hit. Of course, I’ll whip it up and bring it. Again, right at my love language.
Which brings me to acknowledging that I don’t share recipes and food content like I used to. It’s not that I have given up on good, healthy food. Absolutely not. It’s just that the season of life I am in is a bit different, so that what I do and share now reflects some of those changes.
That being said, since it is summertime and one of my favourite summertime foods is good chicken salad, it’s the perfect time to re-share this recipe. You’ll want to bookmark it and serve it up this summer, or any time of year.
Remember, I am giving you my version which I try to make healthier, but in such a way that you’ll never know. If you grew up with your chicken salad drenched in Duke’s Mayo, just know you won’t miss it all!
5 lbs chicken breasts
2 quarts water
1 large onion, quartered
2 chicken bouillon cubes (I’ve done without when I did not have and it’s still good!)
In a large pot, bring water and seasonings to a boil. Add chicken. Lower heat and simmer 40 minutes. Remove from heat and let cool. Shred the chicken and refrigerate.
1/2 cup Italian dressing (I use a lighter version or Tessamae’s)
1 cup avocado mayonnaise
1 T white vinegar
1 1/2 tsp celery seed
2 T sugar (I have also omitted this because the honey makes it sweet)
1/2 cup light sour cream
1 T honey
Combine the dressing, mayo, vinegar, paprika, celery seed (sugar and salt if you use). Toss the chicken with one cup the dressing and let it sit and marinate for at least one hour. (This is part of it so don’t skip this step!).
Combine the remaining dressing with sour cream and honey. Add to the chicken and mix well. (You may not need all of the sour cream/honey combination – mix and taste test!)
If you want some crunch add chopped pecans or water chestnuts.
PLEASE make this recipe this summer. It is worth the extra time and steps.
And, of course, let me know what you think!
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