Chicken Salad (an LSCDL recipe)

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Chicken Salad (an LSCDL

recipe)

4-6 boneless chicken breasts

2-3 shallots per chicken breast

Legal poultry seasoning or just powdered sage

teaspoon white pepper per chicken breast

pinch of salt per chicken breast (optional)

1 batch mayonnaise

Sprinkle chicken breasts with poultry seasoning or sage. Grill in hot

oven or in a Foreman grill until juice runs clear and meat is

white all the way through. Chill.

Directions go two ways from here, depending on what you want to use this

chicken salad for.

For just eating, on lettuce, or with a spoon, finely chop shallots,

including green parts, excluding roots. Coarse chop chicken breasts and

mix with chopped shallots. Add mayo to taste.

For a sandwich spread, I run cooked chicken breasts and shallots

(alternating) through the coarse blade of my Maverick grinder. You might

achieve the same effect with a food processor, although the processor is

more likely to yield a chicken paste than a coarse grind. Before I had

the grinder, I used a coarse cheese grater, which requires a certain

amount of care so that you don't really put something of yourself in the

mix! Once you have the mixed ground shallots and cooked chicken, add the

batch of mayo and blend well. This makes enough spread for my husband and

my lunches for a full week, with the occasional snack. (And Harry eats

quite a bit.)

If you're in a grilling mood, or don't want to fire up a big oven for a

small amount of food, you can grill a whole bunch of chicken and grind

it, with shallots, and then store in quart zip top bags in the freezer. I

typically use one firmly filled quart bag (about 1 pound) per batch of

mayo. Keeping bags of this in the freezer allows you to make fast

lunches: Just take the bag out to defrost the night before, blend up the

mayo, mix, and… quick lunches!

You can also use left over chicken meat from a roasted chicken, as

opposed to cooking up something new.

Do use reason in how many shallots you use. If the shallots look about

the size of leeks, obviously, you cut down the number you use! The ones

I've been getting have been small and slender. If shallots don’t agree

with you at this time, substitute some fresh or freeze-dried snipped

chives to get that “fresh green onion” taste. The chives are milder, and

may not upset a healing gut as much.

If you tolerate it, you can also add a bit of finely chopped, de-strung

celery. A variation would include finely chopped hard boiled eggs. I have

also considered, when I get around to making some legal dill pickles,

adding a bit of chopped dill pickle.

If you do not yet tolerate raw vegetables, sauté the ones you are using

in a small amount of butter or oil, and add them to the chicken when you

add the mayonnaise.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle