|
|
I have had this recipe brewing around in my head for a while now. I wasn't quite sure how it would all come together. The flavors all sounded delightful but I was unsure how they would all taste together. I was pleasantly surprised. I got a huge thumbs up from my hubby too! It is not quite as creamy as normal chicken salad because of the mayo but it is still so very good! I am thinking of making my tortillas (recipe here) and doing wraps with the left overs for lunch tomorrow!
Ingredients
1/2 cup finely chopped brussel sprouts
1/2 cup finely chopped cabbage
1/4 cup finnely chopped fennel
2 tbs chopped dried cherries
1 1/4 cups chopped roasted chicken
1/4 tsp apple cider vinegar
3 tbs room temperature garlic mayo (recipe here)
2 tbs chopped green onions
1 tbs fresh lemon juice
salt to taste
pepper to taste (omit for strict AIP)
1/2 cup finely chopped cabbage
1/4 cup finnely chopped fennel
2 tbs chopped dried cherries
1 1/4 cups chopped roasted chicken
1/4 tsp apple cider vinegar
3 tbs room temperature garlic mayo (recipe here)
2 tbs chopped green onions
1 tbs fresh lemon juice
salt to taste
pepper to taste (omit for strict AIP)
Directions
First take your brussel sprouts and core out the bitter centers as shown in the photo below. Then finely chop. Now finely chop your fennel and cabbage. Add your brussel sprouts, fennel and cabbage to a dry pan on the stove that has been heated to med/high heat. Allow to wilt down slightly and remove from heat. Allow to completely cool before adding it to your chicken salad.
Now in a bowl combine all your ingredients and combine well. Add your lemon juice and salt last and taste it as you add these to ensure a good flavor for you. Eat immediately or refrigerate for later use.
Now in a bowl combine all your ingredients and combine well. Add your lemon juice and salt last and taste it as you add these to ensure a good flavor for you. Eat immediately or refrigerate for later use.
|
|
RSS Feed
