Fall has arrived in the northwest bringing with it some amazing sunsets.
September ushers in new schedules and commitments which means the day to day pace is kicked up a notch – especially after the lazy days of summer. Being prepared with clean proteins, plus washed and prepped veggies helps keep me on track and eating well at times like this. Busy-ness means less time in the kitchen. With nothing healthy ready, I end up splurging on something I’l be sorry for later. This Lunchbox Chicken Salad keeps well in the fridge for a week. It’s perfect to have on hand for grabbing something healthy and quick.
We’ve got a new cooking gadget that has transformed the way we do food prep and I have a feeling it’s here to stay. It’s convenient to have a cooked protein ready as a foundation for a yummy lunch or dinner. That’s why when we bought a smoker and smoked a couple of organic chickens, it has made our monthly food prep that much easier.
This will certainly be on rotation in order to make/eat this salad, and have some clean protein on hand. But this is not a promotion to get a new smoker. Use smoked or roasted chicken, either one will work. This is about the convenience of having a homemade creamy and crunchy, chicken salad ready to sink your teeth into.
Mix everything except the avocado in a medium sized mixing bowl. Inspired by fall flavors, I added a hint of cinnamon, apple and nuts.
…pecans or walnuts work.
Store it in the fridge for up to a week, if it lasts that long. Fill the cavity of a red pepper with it, eat it on a lettuce leaf or top a green salad with it. Add sliced avocado on top.
Enjoy the yumminess,
2 cups shredded cooked chicken
3 celery stalks, diced
1 fuji apple, cored and chopped
2 hard boiled eggs
1 tablespoon dijon mustard
1 tablespoon coconut aminos
1/4 cup chopped pecans
1 teaspoon dried thyme
1/2 teaspoon cumin
1/2 teaspoon cinnamon
salt and pepper to taste
In a large bowl, combine all ingredients except the mayo. Mix well. Add 1/4 cup of mayo at a time until you reach desired consistency. Everyone likes it differently, some like it really creamy and some prefer it more dry.
Store in the fridge for a week. It’s great packed for lunch with a green salad.