What You’ll Need: Chicken salad / Crunchy roasted chickpeas / Romaine lettuce boats / Spiralized beets and carrots
Chicken SaladFor chicken salad, I recommended making a chicken soup with three or four chicken tops on the bone, then using the chicken for this recipe. Otherwise you can boil the chicken on its own.
- 4 chicken tops on the bone
- ½ large carrot, grated
- ⅓ cup shredded purple cabbage, finely chopped
- 1-2 stalks celery, finely chopped
- Rorie’s Creamy Dressing OR homemade or store bought mayonnaise
- Seasoning to taste
Directions:Boil chicken tops in chicken soup or plain salted water. Allow to cool, then remove from pot and squeeze out liquid. Using your hands or a fork, mash chicken until it resembles flaked tuna fish. Combine with remaining ingredients. Adjust mayonnaise or dressing depending whether you prefer a wetter or dryer mixture. I find that my creamy dressing has just the right seasoning for this salad. If you are using mayonnaise, add salt and pepper to taste. Stores well in the refrigerator for 3-4 days.
Crunchy Roasted Chickpeas
- 1 can chickpeas
- Avocado oil
- Garlic salt