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!).
Chicken Salad
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
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Mix all ingredients in a large bowl.
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Chill salad
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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!
