Hi friends! I am glad it is Friday for multiple reasons. First, I get to spend some time with my family and the weather is going to be gorgeous. We love taking advantage of the months in which it is cooler to get as much outdoor adventures in as possible. Secondly, I get to share another recipe with you. Today, I am sharing one of our favorite lunch dishes. This chicken salad recipe is absolutely amazing and the whole family loves it. On top of that, I was able to adapt my original recipe very easily to make it Whole30 compliant,
One of the ways in which my husband and I save money and eat healthier is by bringing our own lunch to work. These days, I do have the luxury of working from home most of the time, but I still pack a lunch as if I am going to work. If I do not do that, I end up starving at 3:00 and I reach for the peanut butter cups. Before kids, I used to go out to lunch with my coworkers ALL THE TIME. I love hanging with the girls, but my waistline certainly did no. On top of that, I felt like I needed to take a nap once I got back to my desk. If only life worked that way and allowed for afternoon naps while on the clock!
Chicken Salad Recipe
This recipe is another fairly simple one in which I use my Instant Pot to make it easier on the prep. I cook the chicken in the Instant Pot for 20 minutes and then I shred as I normally would. Typically, I cut the chicken in pieces and place in my Vitamix, but you could use a food processor or even a stand mixer. I am sure you could just use two forks, but I like the chicken a bit finer for the salad.
In order to make the recipe Whole30 complaint, you will want to use a mayo that is free of all the crap. I really love this one, but they also sell one at Costco that is made with avocado oil and eggs. If you follow me on Instagram, I will make sure I take a photo next time I am there.
You will also want to make sure you use cranberries sweetened with juice versus sugar. They are not the easiest to find, but they were at my local Whole Foods. They are a little pricy, so keep them away from your cranberry loving tween!
The kids love this recipe as well and it is perfect for the lunchbox. Our school is peanut free, but not nut free. If you do go to a nut free school or have someone with a nut allergy, just switch up the pecans for raw pumpkin seeds. Make sure you stay away for the salted version. My son refused to try the recipe for the longest time because it has “green stuff” in it, but he finally gave it a try a fee weeks ago and found out what he was missing.
So, is your mouth watering yet?
- 1 lb boneless chicken breast, shredded
- 1/4 cup mayonnaise
- 1/2 cup celery, chopped
- 1/2 cup pecans, chopped
- 1/4 cup sweetened cranberries
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cook chicken as desired. I use my Instant Pot and cook for 20 minutes.
- Add shredded chicken to large bowl. Add chopped celery. Stir in mayo.
- Mix in pecans and cranberries.
- Mix in salt and pepper.
- Chill in the refrigerator for at least an hour.
- Serve as desired. We either eat plan, on top of sliced cucumbers or in a whole wheat wrap.