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Light & Bright Chicken Salads

Salads

Directions

  1. Cook the chicken: place the chicken breasts in a wide skillet and cover with chicken broth.
  2. Bring to a boil then reduce heat to a simmer; cover and cook about 20-25 minutes or until chicken breasts are cooked through and reach 160º F internally.
  3. Remove from skillet but reserve broth. shred chicken in stand mixer with paddle attachement After adding mix ins to chicken salad, you can add the broth in, 1 tbsp at a time, to thin mixture out a bit more

Variations

  1. Orange Miso
  2. Clementine segments, finely sliced napa and red cabbage, sliced carrots, roasted cashews, scallions, miso dressing (1 tbsp grated ginger, 2 tbsp miso paste, juice of ½ of a lime, 4 tbsp sesame oil, 2 tbsp maple syrup, 2 tbsp soy sauce, water to thin if needed)
  3. Greek
  4. Seeded and chopped persian cucumbers, dill, parsley, kalamata olives, feta, shallots, lemon tahini dressing (3 tbsp olive oil, 3 tbsp lemon juice, 3 tbsp tahini, 1 tbsp balsalmic vinegar, 1 tsp dijon, 1 tsp honey)
  5. Southwest black beans, corn, red onion, bell pepper, cilantro, chipotle dressing (2 tbsp chipotle adobo sauce, ½ cup greek yogurt, ¼ cup mayo, juice from ½ of a lime, ½ tbsp onion powder, ½ tbsp garlic powder)