I’ve been in a chicken salad, toasted sourdough, glass of iced tea kind of mood lately.
If you follow a Low-FODMAP diet…
If you are gluten free…
If you are dairy free…
If you just have a hankering for delicious chicken salad…
…then this low-maintenance recipe is for you!!
But I can’t take credit for this summery goodness. A shout out to Mom for putting together this recipe.
What I like about this recipe, is that the chicken cooks in the crock pot first. Which means you can start it in the morning or cook it overnight, making it easy to whip together just in time for lunch! Hands free makes it easy for me to go about my morning task list all the while knowing lunch will be easy to throw together.
Don’t want to use the slow cooker? On a time crunch? You can use a can of chunk chicken instead but let’s be honest, we all know the real stuff is better.
This recipe makes a large batch – perfect for the whole family or as weekly leftovers.
I don’t have exact measurements for this recipe but don’t let that trip you up. You just gotta taste as you go. Lucky you.
If you’re following the Low-FODMAP diet like me, use only the green part of the green onions. You can also use Hellman’s Mayonnaise (regular) which is free of garlic!
- 3 medium boneless chicken breasts, thawed (or a can of chunk chicken if you’d prefer)
- 32 oz chicken broth (or water)
- salt & pepper, to taste
- 1 cluster of purple grapes, halved
- 2-3 celery stalks, diced
- green onions, diced (green part only for LF)
- Hellman’s Mayonnaise (fodmap followers)
- sea salt, to taste
- pepper, to taste
- Butter (Boston) Lettuce Leaves
- Sourdough bread (for low-fodmap)
- Swiss or Provolone cheese
- walnuts or pecans
Place thawed chicken breasts on the bottom of your crock pot. Completely cover with chicken broth or water and add salt and pepper. Cook on High 4 hours or overnight on Low for 8 hours.
When done, remove chicken onto a plate and shred with two forks. Discard liquid. Place chicken into a large bowl and put in the refrigerator to cool. If you want it to cool faster, put a glass bowl in the refrigerator ahead of time before placing the chicken in it.
While chicken is cooling, chop grapes, celery, and green onions.
When chicken has cooled, add grapes, celery, green onions, salt and pepper to the bowl.
Drizzle Mayo over ingredients and give it a stir. Taste and adjust mayo, salt, and pepper as needed.
Spoon chicken salad onto a large lettuce leaf.
Or spread onto toasted sourdough bread with a slice of Swiss or provolone cheese!
Or add walnuts or pecans and eat it on a bed of lettuce!
Enjoy it on a hot summer day this week! And don’t forget to pair it with a refreshing glass of iced tea 🙂