This chicken salad recipe began with a finished product; Chicken Stock, which is a staple of the GAPS diet. The problem was that after separating the poached chicken from the liquid, I found I needed a more creative way to use it than a lifeless pile of meat! I’m sure you’ve come across the same issue in the kitchen, finding a way to make a regular staple more appealing to the household members who don’t cook. Thankfully, this is one of those success stories, where throwing a bunch of ingredients into a bowl turned out delicious! It is my kid’s number one request these past two weeks. And the kicker? It’s incredibly nutritious!
Cilantro is a natural chelating agent, pulling heavy metals stored in the body into the bloodstream to be excreted in the urine. This recipe features cilantro, alongside healthy fats such as avocado and olive oils, and stomach soothing apple cider vinegar. Remember to make sure your oils are organically sourced, cold-pressed and unrefined for maximum nutrition. A high percentage of olive oils on the market are not fresh and are adulterated with other oils to provide a higher profit margin for the corresponding food manufacturer.
- 1 Whole Poached or Roasted Chicken, Shredded
- 1/3 Cup Chosen Foods Avocado Oil Mayonnaise
- 1 Tomato, Diced
- 1/2 Red Onion, Diced
- 1/2 Bunch Cilantro, Chopped
- The Juice of 2 Limes (not the lime juice from a bottle)
- 1/4 Cup Dijon Mustard (Unsweetened, No fillers)
- 3 Tbs Olive Oil
- 2 Tbs Raw Apple Cider Vinegar
- 1/2 Tsp Sea Salt
- 1/2 Tsp Cracked Pepper
- 1/4 Tsp Smoked Paprika
I’m going to make this really difficult for you, I apologize. This is what you have to do…
Throw everything in a bowl and mix it really well.
Don’t forget to refrigerate.