Creamy Chicken Salad

8:18:16chickensalad

I haven’t run in almost three days. I’m going insane. And it’s my own fault. Okay, so this past Saturday I was having a blast swimming at my aunt’s pool. I was going hard, trying to beat my husband and get more diving rings than him, even though he ALWAYS wins, and felt a slight strain on my lower quad. No big deal. I kept swimming, ran a 5k later that night (setting a PR!), then 10 miles the next morning. Of course the slight strain started to feel a bit worse after all that, so I took Monday off from running. Then Tuesday I got up and pushed through to do a difficult 8.5 mile interval run, followed by work (where I’m on my feet all day), and by evening I could barely walk. Silly me. So yesterday I was stuck laying around all day not running, today I didn’t run, and let’s be honest, I probably shouldn’t tomorrow either. My body has just felt so run down lately, and I should have listened to it and backed off a little on my mileage, but I didn’t. Well now I’m paying for it! I’m sure it will be fine, but just take a lesson from me, and listen to your body. It knows what’s up!

Alright, so enough sadness. Here is a delicious recipe to cheer up this post! Chicken salad is mine and my husband’s favorite lunch ever. Seriously. We have “chicken salad week” about once a month, where we prep 5-6 lbs of this stuff and eat it for lunch every day through the week. It’s really the best. I use my homemade mayonnaise in this recipe, which adds a bit of different flavor than using store-bought mayo. Not to mention it’s healthier. I love to eat this over a bed of greens, though it would be great with lettuce roll-ups or between some gluten-free bread! Also, so long as your mayo and dijon are compliant, this recipe is Whole30-friendly.

8:18:16chickensalad2

 

Creamy Chicken Salad
 
Prep time
Total time
 
Serves: 4
Ingredients
  • 2 lbs boneless/skinless chicken breasts, cooked, cooled, and finely diced
  • 1 cup celery, diced
  • 1½ cups grapes, halved
  • 1 batch homemade mayo
  • 2 tbls dijon mustard
  • 1 tbls dried parsley
  • ½ tsp granulated garlic
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • salt and pepper (to taste)
Instructions
  1. Get your mayo started by bringing the egg to room temperature. While the egg is sitting out, finely dice the chicken and celery and halve your grapes.
  2. Make your mayo accordingly.
  3. Add spices to mayo and stir until well combined.
  4. In a large mixing bowl, stir together the chicken, celery, grapes, and mayo dressing.
  5. Enjoy immediately or refrigerate and serve later!

 

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