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Big Cooking – Chicken Part 2 – Chicken Salad

Getting a meal on the table does not have to be a big production. If you enjoy cooking and have the time, go for it. These days it seems our time is being pulled into a thousand directions. This is where the big cooking can come in handy. In Big Cooking Part 1 I made a sheet pan of chicken breasts and a sheet pan of veggies.

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We had three large chicken breasts remaining. Since the clean up was minimal (2 sheet pans), I used that extra time to make chicken salad (used one chicken breast) for a quick lunch the next day.

Creamy Chicken Salad

This is my go to chicken salad recipe. To be honest I have made it so many times I do not even measure anymore.

Chicken Salad

  • 1 large chicken breast, cubed
  • 1/2 c onion, diced
  • 1/2 c celery, diced
  • 1/2 c dried cranberries
  • 2 tsp dijon mustard
  • Homemade mayonnaise (to your desired creaminess)(see website)

Mix it all together and chill. Taste for seasoning. Since I had generously seasoned my chicken breasts I did not need to add additional seasoning. Serve. Eat. Enjoy.

I still have 2 chicken breasts remaining and some veggies to work with. Look for Big Cooking – Chicken Part 3 – ???.

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Chicken Salad Wrap

I made this chicken salad from the leftover roasted chicken the night before. It’s just as good this way, as it was the first time around. You don’t even feel like you are eating leftovers, or as I like to think of them as planovers.

  • 3c diced roasted chicken
  • 1/4 c diced onion
  • 1/4 c diced celery
  • 1/2 c dried cranberries
  • 1/4 c chopped pecans
  • 1/2 c homemade mayonnaise
  • 2 t stone ground mustard
  • pinch of sea salt, and pepper

Combine all ingredients, refrigerate for at least an hour. Serve. Enjoy.

I sometimes use butterhead lettuce for the wrap, however, this time I used paleo wraps. I like both.Chicken Salad Wrap