The Best Chicken Salad
By Karnivore Kayla
If there’s one thing that fires off my gag reflexes, it’s chicken breasts. Everything about it…the excessive chewing, the texture that processes in my brain as a combination of sawdust and rubberbands, the dryness in my esophagus as I try to swallow the tasteless, lump of protein. But I’ll eat it. Sometimes. Sometimes against my will. This recipe, however, has changed my perspective, because not only does it satisfy all the sensations of my taste buds with it sweet, yet savory, and crunchy, yet smooth texture, but it also makes a crap ton of leftovers, and I’m all about that meal prep life. Now, a quick side note before I reveal the magic, in the past I have made my own mayo. But you know what? I don’t have that kind of time to slave over my immersion blender pouring my avocado oil in a cup one drop at a time. **But I have an important announcement!!!** Costco now sells avocado mayo. This is not to say you need to eat it by the spoonful, but it makes a great base for sauces, and best of all the ingredients are clean. Here is the list: Avocado Oil, Cage-Free Egg Yolks, Filtered Water, Organic Cage-Free Whole Eggs, Organic Distilled White Vinegar, Organic Honey, Organic Mustard (Organic Mustard Seed, Distilled Organic Vinegar, Organic Spices), Salt, Organic Rosemary Extract.
2 lb. Chicken Breasts, sliced into tenders
1 inch Fresh Ginger, sliced
1/4 tsp. Black Pepper
1/2 cup Grapes, halved
4 Stalks Celery, sliced
1/4 cup Slivered Almonds
1/4 cup Avocado Mayo
1 Tablespoon Curry Powder
2 Scallions, sliced
1.Bring a pot of water to a rapid boil, then place chicken, ginger, and pepper in pot. Cover and allow to cook for 10 minutes.
2.Once chicken is no longer pink in the middle because that’s disgusting, remove from pot and set aside to cool.
3.In a large bowl, mix the grapes, celery, almonds, mayo, and curry powder.
4.Once chicken is cooled, dice into bite size pieces and mix into the large bowl.
5.Garnish with scallions, and enjoy!