Fun fact- chicken salad is my favorite. You can use just about any fruits, vegetables, and seasonings you have in the fridge, and it’s great for meal prepping lunches at the beginning of the week. I had fresh rosemary and some leftover smoked chicken breast in the fridge the other day, and threw this new combination of ingredients together in what is now my new fav chicken salad!
This recipe is great for when you have leftover rotisserie chicken, but is just as easy if you need to prep your chicken first (see instructions in method below). This chicken salad is full of protein, creamy, crunchy, ad delicious by itself or on a salad.
I used Primal Kitchen’s mayo in this recipe, but you can pretty easily make your own using my favorite recipe here. I added apple cider vinegar in the dressing to balance out the creamy mayo and provide a little tartness.
Rosemary Pecan Chicken Salad
Makes 2 servings
1 t fresh rosemary, chopped
3 T mayo
1 T apple cider vinegar
Salt & pepper
1 C cooked shredded chicken
1/2 C apple, diced
1/4 C pecans, roughly chopped
1 T green onion, chopped
1 celery stalk, chopped (1/4 C)
Method:
To make chicken, add 2 chicken breasts to slow cooker with 1 C water, salt and pepper, and set on low for 6 hours or high for 4 hours. Drain liquid, let cool, and shred with two forks.
In mixing bowl, add rosemary, mayo, apple cider vinegar, and salt and pepper. Whisk until combined. Add cooked shredded chicken, diced apple, pecans, green onion, and celery. Fold ingredients together, and serve over bed of lettuce, kale or spinach. Enjoy!
Keep refrigerated in airtight container for up to 5 days.
Annie's Tiny Kitchen 