Chicken Salad. It's an easy and quick meal option that you cannot stop eating! This one is GAPS approved and simple to make- just how I like it! Today I made this recipe with my leftover chicken meat when I made chicken stock this morning. That is the best part about GAPS- utilizing every resource!
Chicken salad can be tossed on lettuce to make a tasty salad, combine it with some GAPS approved sandwich bread, or even eat it plain! The best part is, you can tweak this recipe to your liking!
A big thank you to @RealFoodWithJessica! She has a fabulous new cookbook that recently launched- I highly recommend it, link here. She has a great website with so many recipes to check out. Many of them are GAPS approved, and others can easily be tweaked to make GAPS compliant! If you tried and enjoyed this recipe let us know! Recipe below.
GAPS Chicken Salad
2 Pounds Chicken, cooked and chopped
1 Cup Sliced Red Grapes
1 Green Apple, diced
1/3 Cup Chopped Green Onion
1 Cup GAPS approved Mayo
1/2 teaspoon Mineral Salt
1/2 teaspoon Black Pepper
In a large bowl, stir all prepared ingredients together.
Stir until mixed evenly and store in the fridge.
Other variations you could add to this recipe: chopped celery, chopped pecans, lemon juice, dried cranberries, fresh garlic, and fresh herbs to taste
You can also view this recipe here.