When I did Whole30 I discovered Primal Kitchen Avocado Oil based Mayo and it’s totally replaced mayo in our home. I LOVE mayonnaise, slather it on a sandwich or a burger, the more the merrier. But on the reg I know it’s not exactly a “good fat” to be consuming so at home when I want that deliciously decadent addition to my salads or sandwiches or burgers I opt for the avocado based variety because it is scrumptious and totally satisfying.
Last week I made my lunch theme around chicken salad and it did not disappoint, in fact it took me right back to college in Dallas where my favorite chicken salad resides at Zoe’s Cafe. This chicken salad was easy to prep for on Sunday and then took about 45 seconds to whip together when lunch time came around each day. See below for details!
What I used:
- 2 chicken breasts
- 1 cup chicken broth (using Better Than Boullion of course)
- 1 big scoop of Primal Kitchen Avocado Oil Mayo
- small palmful of diced celery
- salt & pepper to taste
On Sunday I put the chicken breasts and the chicken broth in the slow cooker and let it go at low for 8 hours. Shred with forks and you’ve got your chicken for the week to store in a tupperware container in the fridge. Also on Sunday I diced up some of those celery stalks and kept in a little bag in the fridge for using throughout the week, the rest of it I gave a rough chop and tossed in the freezer for some future soup.
Each day for lunch I grabbed a heap of my already shredded chicken, a scoop of Primal mayo, a sprinkle of celery/salt/pep and gave it a mix.
I ate it mostly with simply dressed spinach, roasted potatoes and avocado, can you sell “well rounded”?