Stock your freezer

Today is a batch cooking day for chicken. I usually do chicken salad for dinner when I batch cook chicken because it is quick and easy to put together.

Cook 6 pounds of chicken with your preferred method. I usually cook it in a large skillet.

Use two forks or a Kitchen Aid Mixer with the paddle attachment to shred the chicken.

If you have a favorite chicken salad recipe feel free to use it. I like this one because it still tastes great even if you leave out the onions for picky kids or for allergy reasons (that’s me!).

Print

Chicken Salad

Course Main Course
Cuisine American
Keyword chicken salad, sandwich, waldorf salad
Servings 4 people

Ingredients

  • 3 Cups Cooked Shredded Chicken
  • 2 stalks Chopped Celery
  • 1/4 Cup Onion chopped *can be left out for allergies or low fodmap
  • 3/4 Cup Mayonnaise
  • 1 tsp. Lemon Juice
  • 1/2 tsp. Salt
  • 1/2 tsp Celery Seeds
  • 3/4 Cup Sliced Grapes

Instructions

  1. Mix all ingredients in a large bowl.

  2. Chill salad

  3. Serve on croissants, French bread, or tortillas as a wrap or on romaine lettuce.

Divide the remaining cooked chicken between 4 sandwich size ziplock bags. It should work out to about 1 1/4 pound each. Lay the bags flat in in your freezer to freeze for later.

Good job stocking your freezer today!

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Becca

Mom, money saver, crafter, budget loving blogger

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