As far as meal prep goes, making a chicken or tuna salad at the beginning of the week makes for a great grab and go healthy lunch option. More importantly, these types of mayo-based salads are also filling, which is ideal for me to stay on track. If I am hungry after lunch, that is when I hit up the carbs hard and then I just end up doing myself more of an injustice.
I have come up with tons of fun ways to change up basic Tuna and Chicken Salads. This is one of my favorite and most flavorful versions and, the best part is its probably one of the easiest! With the addition of good ole Franks Red Hot, you really don’t need much else!
To shred my chicken: I just place bone in, skin off chicken breasts (as many as you want, really) in a pot and fill it up with water until the chicken breasts are just covered. Bring to a boil, turn down heat and let simmer until cooked through…about 45 minutes to an hour depending on how thick your chicken is and how many you are cooking. I remove it from the water and onto a cutting board and let sit until they are cooled and easy to handle. With my hands, I pull off all of the bones (be careful, there are tiny ones in there so get them all!!). I then pull apart the chicken into bite sized pieces and place in a bowl. Go back through the chicken to be sure there aren’t any more bones in there! Then, you can use the shredded chicken however you please. I use mine in soups, on top of salads, to stuff in poblano peppers or make enchiladas, or to (obviously) make chicken salads like I did here. 🙂
- 1 cup shredded chicken
- 1 stalk of celery, diced
- 1/8 of a red onion, diced small
- 2 tbsp. homemade mayo or primal kitchen mayo
- 1/4 cup Franks RedHot (or more to taste)
- Juice of 1/2 Lemon
- Kosher salt, to taste
- Black pepper, To taste
- (See above post re: how I cook and shred my chicken).
- In a bowl, combine all ingredients, toss to combine.
- Serve and enjoy!
- I like to add 2 cloves of garlic, minced, to my mayo for added flavor!