i love the farmer’s market. 

everything is so fresh!

the veggies still have dirt on them!

the tomato stems still smell of the earthen acidity of their vine.

the apples aren’t covered in wax and stickers.

and i can shake the same hand that planted the seed that grew into the pepper in my basket.

i love the farmer’s market.

and can we talk for just a second about how all the heirloom varieties of produce is like confetti for my kitchen?

in a totally good for you way, not in like a rainbow sprinkles kind of way.

usually, my market escapades end up with me buying something that looks like this:

clearly, this counts as a vegetable.

it came from the farmer’s market.

but yesterday, these little guys won my heart

i’ve loved tomatoes for as long as i can remember.

legit. even as a little kid.

and adorable, cherry-sized, purple heirlooms? it was too much.

natures dessert people, natures dessert.

(we can ignore the fact that i have some abrasions on the inside of my mouth from too much tomato acid yesterday…no biggie)

with all this freshly grown goodness floating around, good chicken salad is an absolute must. specifically, good chicken salad stuffed inside a perfect, meaty beefsteak tomato.

really good chicken salad is an essential. you can really impress people, but still in a casual “oh i just threw together a sandwich” kind of way.

good chicken salad tastes like a 70 degree, no humidity, summer day on the back porch, with lemonade and a good friend.

not too shabby, chicken salad, not too shabby.

the problem with chicken salad is that it’s typically reeeeeeeeeally bad for you.

mayonnaise has a way of doing that to things. even when the word “salad” is in the title.

but we’re fixing that today, and not sacrificing taste or texture.

and we’re adding calcium and wonderful little probiotic bugs that will keep our colons healthy.

we’re making really, really baller chicken salad.

you should stuff it inside of a giant, vine-ripened tomato.

it would be good with flatbread too.

or eaten straight from the bowl…for breakfast…while standing at the counter.

whatever works.

Chicken Salad
you will need…

2 large chicken breasts, bones and skins still intact (we’re using the real deal here)

1 leek

1/2 of a medium-sized apple

2 small-to-medium sized carrots

2 stalks of celery

1/4 cup of pickles

about 2 cups of plain low-fat yogurt

1/4 cup of good mustard

1 TBSP worcestershire sauce (i had to pull the bottle back out to spell it correctly)

a splash of pickle juice

1 TBSP red wine vinegar

1 TBSP unsweetened apple sauce

1 1/2 tsp sea salt

fresh black pepper to taste

first and foremost, really, really good chicken salad starts with really, really good chicken. none of that canned stuff please. get a chicken breast, with the bone and skin still on it and toss it in your crock pot with some water and cook on low overnight. BANG! perfect, fall-off-the-bone tender chicken.

you don’t even have to shred this stuff. just pull it apart with a fork.

chop up all your veggies and the apple. i only used the light green portion of the leek. and i only used half of it, i’ll use the other half later this week.

chop the pickles too. use homemade if you can. homemade pickles are so much better.

making pickles is an excellent way to spend an afternoon with a friend too…true story. google has good pickle recipes. try it.

toss the chicken, veggies, apple and pickles to mix.

now add the sauce.

mix in 1 1/2 cups of yogurt, mustard, worcestershire sauce, apple sauce, pickle juice, and red wine vinegar. if the mix is still to dry, add the other half cup of yogurt.

add sea salt and pepper to taste.

done! really, really baller chicken salad.


2 thoughts on “how to make really, really baller chicken salad

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