Pantry Staples: Chicken Salad Recipe

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Chicken salad cristina ferrare

I asked people to vote to let me know which one of the recipes you would like me to show you and judging from the “LIKES” CHICKEN SALAD won!

HERE IT GOES!

I made the chicken salad from a left over roasted chicken I bought from the market along with a chicken stock I made with the bones.

This chicken salad with avocado makes a perfect light lunch with a cup of soup on the side.

It is packed with protein, Vitamin K, iron, Lycopein, and vitamin C. Avocado’s are one of the healthy fats that you should incorporate into your diet often.

CHICKEN SALAD CRISTINA FERRARE

Serves 4

INGREDIENTS

2 cups chicken breast, diced medium small

1/3 +2 tablespoons of mayonnaise

2 teaspoons Dijon mustard

1 small green apple, peeled and chopped into small bite size pieces

2 tablespoons of lemon juice

¼ teaspoon kosher salt

2 tablespoons chives chopped small

2 teaspoons mint chopped fine

1 small Jalapeño seeded chopped fine

Your favorite pickles

2 small ripe avocado’s + two tablespoons of lemon juice

4 thick cut potato chips

3 cups favorite greens, such as wild, arugula, Mache, spinach,

micro greens or any garnish you may like

METHOD

Peel, pit and chop the Avocado into small bite size pieces, add two tablespoon of the lemon juice over them, set aside.

In a glass bowl add chicken breast, mayonnaise, Dijon mustard, apples, lemon juice, kosher salt, chives, mint, Jalapeno, and mix well. Set aside.

PLATE

Divide the greens among 4 plates.

Take a 4 “ inch ring mold and place on a plate. Add a layer of the avocado on the bottom of the mold ¼ of the way up and gently press down.

Add the chicken salad to the top of the mold and gently press firmly with a back of a spoon.

Use the spoon to gently press down on the chicken as you gently lift the mold.

You are now ready to decorate your garnish your plate!

Serve with your favorite crackers, chips or bread.

Sending Hugs!

Chicken salad cristina ferrare

PANTRY ITEMS

Extra Virgin Olive oil

Apple cider vinegar

4 to 6 lemons

2 quarts of organic chicken, vegetable stock

4 to 6 Onions

1 bulb Garlic

Kosher salt

Taco shells

Jarred Salsa

Assorted nuts, walnuts, almonds, etc.

Organic Peanut Butter and Almond Butter

2 packages favorite Semolina pasta

Cornstarch

Panko Breadcrumbs

Unbleached flour

Gluten Free flour

Pure Maple Syrup

Agave light syrup

Organic honey

Roma Crushed Tomatoes

Cannellini Beans, Black Beans, Garbanzo Beans, Refried Beans

Canned Coconut milk

REFRIGERATOR ITEMS

Almond Milk, Coconut, Milk, Whole Milk,

Organic Apple juice or favorite juice

Yogurt

Organic Butter

Eggs

Sharp Cheddar Cheese, Monterey Jack, Block of Parmesan Cheese

Assorted frozen organic fruits such as Blueberries Mango, strawberries, cherries, banana’s, Peaches.

You can make literally dozen of recipes without running to the store for extra if you keep these items stocked!

Let’s get cooking tag me in your food photos @cristinacooks

 

 

  • dholcomb1

    sounds delicious!

  • MaryBeth Wehbe

    Can’t wait to try it and thank you for the list of staples!

  • Laura

    Cristina, I would love to have the recipes for all of the meals you made from the leftovers! Thanks for all that you and Maria do.