Chicken Salad
Chicken Salad might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 814 calories, 75g of protein, and 52g of fat per serving. This recipe serves 4. This recipe covers 40% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. If you have pepper, scallions, parsley, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste.
Add to the chicken and mix gently until combined. Refrigerate until ready to serve.
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch.
Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 1 inch cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use.
Remove any fat from the surface of the broth before using.