It’s a running joke in my family to tease me about how much chicken salad I eat. They like to say that I eat it at least once a day. That’s a bit of an exaggeration, but I do eat it at least three times a week. I can’t help it. I crave it. The funny thing is, I craved it with my first pregnancy too. I crave it so much that I have perfected making it on my own. So, for all of you pregnant mamas out there looking for something to satisfy your salty tooth, allow me to share my chicken salad recipe with you. Get my full Must Have Chicken Salad Recipe after the jump…
2 Whole Chicken Breasts- Bone-in, Skin-on
Fresh Ground Black Pepper
1 cup Green Grapes, Halved
2 Celery Stalks, Diced Small
1 tbsp. Chopped Tarragon
4 tbsp. Mayonnaise
1-2 tbsp. Fresh Lemon Juice
Step 1- Roast Chicken Breats
Roasting chicken is super simple! Start by Preheating your oven to 350 degrees. Then, take your chicken breasts and pat them dry. Once they are dry, place them on a baking sheet. Drizzle each chicken breast with olive oil, and rub your chicken. Once coated in olive oil, sprinkle with kosher salt and fresh ground black pepper. Place your baking sheet on the center rack in your oven, and cook for 45-60 minutes. Once juices run clear, and the skin looks nice and golden, take them out and let them cool off.
Step 2- Shred Chicken Apart
I like to cook my chicken at night, then put it in a tupperware box and let it sit in my fridge overnight. I find that when the chicken breasts are cold, the skin tears off easier, and the chicken isn’t too hot to tear apart with my fingers. So, take your chicken out and remove the skin. Once the skin is removed, start shredding it until you have about 2 cups worth of shredded chicken (2 chicken breasts gives you about 2 cups of shredded chicken) in a mixing bowl. Discard your scraps, and set your bowl aside.
Step 3- Halving Grapes
Rinse your grapes. Rinsing ensures they are clean (the last thing you want is getting salmonella when you’re pregnant). Once your grapes are rinsed, pat them dry with a paper towel and begin halving them until you have a full 1 cup. Now, take your grapes and add them to your chicken.
* Side note- sometimes I like to substitute the grapes for kiwi.
Step 4- Dicing Celery Stalks
Rinse 2 Celery Stalks, and cut off the tips on both ends. Go ahead and completely dice both stalks. Once diced, add them to your chicken and grapes.
Step 5- Chop Tarragon
Chop enough tarragon to make 1 full tbsp. Add to your chicken, grapes, and celery.
Step 6- Fresh Lemon Juice
Cut one lemon in half, and squeeze one half over your bowl of chicken. This should be about 2 tbsp. of fresh lemon juice. If your lemon isn’t very juicy, use part of the other half.
Step 7- Salt and Pepper
Go ahead and add a couple of pinches of kosher salt and a dash or two of ground pepper to your chicken.
Step 8- Mayonnaise
This is the tricky part. You don’t want to add too much mayonnaise. Just remember this rule: you can always add more… you can’t add less. So, start by adding 2 tbsp. of mayonnaise to your bowl. Mix that in, and then add more mayonnaise little-by-little mixing until you have reached your desired consistency. For me, that is about 4 tbsp. of mayonnaise.
Step 9- Let it Sit
Now that your chicken salad all whipped up, put it in a tupperware box and let it sit in your fridge for at least 2 hours. This will let it marinate.
Step 10- Devour
Put a scoop or two on some whole grain bread, or even some crackers and enjoy!!!
My baby girl approves!