I honestly can’t believe it haven’t shared this recipe with you yet. This mayo-free chicken salad literally makes an appearance just about every other week in our house for Brian’s lunches. I whip up a batch on Sunday and it’s good to go with some sprouted grain bread, micro greens, romaine, maybe a slice of tomato, and occasionally a slice of cheese.
I love having it prepped and ready to go, because it’s something both of us can enjoy (when I am not following the low FODMAP diet) and it is so EASY.
We sub the mayo in traditional chicken salad for dijon and avocado, so this simple lunch-time meal still has a wonderfully creamy texture…you just have some healthy, nutritious fats hidden in there!
Here is the recipe for you to check out! I recommend making this on Saturday or Sunday and then serving as a sandwich (Brian’s preference) or on top of a bed of greens and chopped veggies (my preference).
Yields: About 5 servings
*I like to put my chicken in the crock pot with about 1 cup of water or homemade chicken broth and a little salt and pepper. I allow to cook on medium heat from morning until night. This allows the chicken to cook and stay moist, so it is super easy to shred. Often times, I will shred it right in the crock pot so I don’t dirty any extra dishes!
I hope you guys enjoy this recipe!!! 🙂