Chicken Salad
This recipe is easy to make. Just cook your chicken to perfection and mix all ingredients together.
Makes
Serving size
Ingredients
8 ounces boneless, skinless chicken thighs
½ + ⅛ teaspoon ground fennel (may substitute fennel seeds), divided
¾ teaspoon garlic powder, divided
¼ teaspoon kosher salt, divided
¾ teaspoon pepper, divided
¼ cup (about 1 small stalk) celery, chopped
2 tablespoons (2-3) green onions, sliced
3 tablespoons mayonnaise
2 teaspoons (1 small) sweet pickle, minced
½ teaspoon lemon juice
Special Equipment
Cooking thermometer
Instructions
- Place 8 ounces of chicken into a saucepan of boiling water.
- Add ½ teaspoon ground fennel, ½ teaspoon garlic powder, ⅛ teaspoon kosher salt, ½ teaspoon pepper. Bring to a boil and cook for 6 to 8 minutes or chicken is 165°F.
- Remove and let rest on a cutting board for 3 minutes then shred.
- Place the celery, green onions, mayonnaise, sweet pickle, ½ teaspoon lemon juice, ⅛ teaspoon ground fennel, ¼ teaspoon garlic powder, ⅛ teaspoon kosher salt, and ¼ teaspoon pepper into a bowl. Mix well.
- When chicken is shredded, add to the bowl, and mix well.
Cooking Tip
Use a ‘light’ or low-fat mayonnaise to cut fat and calories.
Recipe contributed by Satellite Healthcare
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