SONOMA CHICKEN SALAD
Weekday Meal Prep Done Right
4 servings, 30 minutes
Ingredients:
1 lb chicken tenders or breast
3-4 stalks of celery, about 3/4 cup chopped
1 cup red or purple grapes
1/2 cup mayo
2 tbsp apple cider vinegar
1 tbsp dijon mustard
1 tbsp agave
1 tsp garlic powder
1 tsp onion powder
1 tbsp poppy seed
Salt
Pepper
Optional: dried oregano, thyme, basil, bay leaf - it’s really whatever you got in your pantry!
Optional: 2 tbsp fresh parsley
The Blistered Peppers Take:
I am a chicken salad girl. Take me to any grocery store and I am finding their chicken salad and judging hard core. Yes, I said judging because I do have limits. I don’t love an overly mayo-ed salad… it makes my skin crawl. I like to see the chicken chunks. I don’t love it when canned chicken is the base. In fact, two of my favorite chicken salad recipes were inspired by Grab-N-Go options from Whole Foods.
The key to my chicken salad is to make it ahead. This is a dish that only gets better with time. Make it a couple hours or even a day before you need it. The only part of this meal that takes time is cooking the chicken. But while the chicken cooks, chop the celery, grapes, or have a nice iced matcha. Shred or chop the chicken - my biggest hack here is to actually use a handheld or standing mixer to shred the chicken, it's way easier than using two forks but you can make do either way - then mix it with the dressing and veggies/fruit and you’re done. I know a lot of people aren’t grape lovers, so throw in some craisins instead. Guys, it’s a Blistered Peppers recipe, we’re nothing if not versatile!
I love to scoop some on top of a salad or throw it in a wrap with some crispy lettuce and call it a day! It’s also great alongside some Top Seedz or piled up high on some really crusty bread. Since it’s a great make ahead dish, take some time this Sunday to prep it and use it all week long.
Did you swap out any ingredients? How’d it turn out? Send me a DM and enjoy!
Steps:
In a large pot, cover the chicken with water and add a dash of salt, pepper, and herbs of choice - I used a teaspoon of dried oregano, dried thyme, dried basil, and 1 bay leaf. Once cooked, drain water, and let the chicken cool slightly. Bring to a boil and cook for about 10 minutes, until chicken has cooked through. Using two forks or an electric mixer, shred the chicken.
While the chicken is cooking, slice the celery lengthwise and then chop into ¼ inch pieces. Halve the grapes. Dice the parsley. Set aside.
In a large bowl, add the shredded chicken, parsley, mayo, agave, apple cider vinegar, dijon mustard, garlic and onion powder, and poppy seed. Mix well. Add the celery and grapes and mix again.
Serve alongside some crackers, make a sandwich, or place it atop a bed of arugula for a healthy lunch.
