Archive | September, 2014

Craisin Almond Chicken Salad

3 Sep

I like to make a big chicken salad at the beginning of the week so I can A) make lunches off of it, and B) eat it cold while standing in front of the fridge looking for real food to eat. I typically will make between 4-8 chicken thighs if I’m doing it this way, or if I’m just making it for one meal I’ll just use one breast. This recipe is just my best guesstimate – I change it up every time I make it. Just a heads up – this makes a large amount of food! You can always scale it down to be a more… manageable? appropriate? not-so-ridiculous amount? Whatever. Have fun.

 

IMG_2585

What I used:
8 chicken thighs
2 green apples, cored/seeded and chopped
4 stalks celery, chopped
4 oz craisins
4 oz slivered almonds (any nuts will do, but I like almonds)
¼ cup greek yogurt
¼ spicy mustard (or regular… but I like to live adventurously)
salt, pepper, basil – I tend to do it to taste

Cook the chicken thighs in slow cooker until cooked through – usually 3-4 hours or so. Pull off the bone and discard any remnants of fat or bone. Pop in the fridge until it’s cool. You can really cook it any way to your liking – especially if you’re scaling down. I think it’s a little ridiculous to slow cook one thigh!

Combine chicken, apples, celery, craisins, and almonds. In a separate bowl, combine yogurt, mustard, and spices. Pour over the chicken and mix in. If you find that you do not have enough sauce for your liking, you can always add more! That’s just the amount I like to start with.

I like putting this chicken salad on wraps or on a sandwich (especially if the bread is toasted… yum).

Advertisements