Cooking · Essential Oils Recipes

Chicken Salad

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Who doesn’t love some chicken salad for a picnic?!?!  With the 4th of July coming up and everyone taking their blankets and setting up a picnic area waiting for the fireworks I thought this would be a great time to make some chicken salad.  You can eat it out of the bowl just like that, between some big pieces of romaine lettuce or even between some bread.  The best part is that it’s so versatile you can pick and choose what you like or don’t like in it and make it just the way you like it.  In this recipe I am not using green onion since my boys aren’t fans of green onion.  So if you don’t have something on hand switch it out for something else or go without like I did with the green onions.

Let’s grab what you need:

  • 1-1.5 pounds Chicken
    • You can also use already cooked rotisserie chicken, a whole chicken, any kind of chicken you prefer.  I had some boneless chicken breasts on hand so I used those.  I didn’t measure just already had them separate in a freezer bag there were 3.
  • 2 cups Chicken Broth or Water (won’t need if you already have cooked chicken)
  • 3 stalks of Celery chopped
  • 2 cups Grapes chopped into fourths
  • 3/4 cup Mayonaise
  • 3/4 cup Sour Cream
  • Fresh Dill (to taste)
  • 1 Lemon juiced
  • Dash of Paprika
  • 1 tablespoon Brown Sugar
  • Salt (to taste)
  • Pepper (to taste)

Optional:

  • Young Living Thieves Fruit & Veggie Soak
  • Young Living Vitality Black Pepper Essential Oil
  • Young Living Vitality Dill Essential Oil
  • 2-3 tablespoons or strips of bacon crumbled
  • Bread
  • Romaine Lettuce or Spinach

If you already have cooked chicken like a rotisserie chicken you can skip this first step, otherwise here’s an easy way to cook your chicken if you have the instant pot.  Dump your frozen chicken (YES – you can cook frozen chicken in this) and 2 cups of chicken broth (water will work if you don’t have chicken broth) into the instant pot.  Put the cover on and close it, ensuring that it is sealed.  Push the poultry button and let it work its magic.  When it is complete slowly release the pressure from sealing to venting.  This is considered a quick release versus waiting until the instant pot fully releases the pressure on its own.  Use caution when doing this to ensure you don’t burn yourself.  When using frozen chicken it can take a few minutes to reach pressure since the chicken is so cold.  These are very high level instant pot directions as I am assuming you have used one previously.
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Now that we have our chicken cooking we need to clean our fruit and veggies chopped.  I personally like to soak my fruit and veggies in the Young Living Thieves Fruit & Veggie Soak.  Just a cap full to about a gallon of water and let them sit for 1-2 minutes and then rinse.  Yep even throw my lemon in there because of all the stuff sprayed on them I want them clean before I slice into it and got those sprays into the actual lemon.

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Next chop up the celery, grapes and dill. Cut the grapes into fourths so that you get the taste in every bite.  Chop the dill and set aside for the dressing, my grocery store has a small one time use package of fresh herbs so I grab this and use it all.

If the chicken is done remove it from the instant pot allowing it to cool.  Once cooled shred it with two forks and you can even take a knife through it to make the strips a little shorter.  Some people may prefer squares of chicken versus shredding, knock yourself out by chopping it into squares.  If you already had cooked chicken just add it to the bowl with the celery and grapes.

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Now we will make the dressing for the salad.  Using a whisk combine in a separate bowl the mayonnaise, sour cream, a dash of paprika, fresh chopped dill, juice of one lemon, brown sugar, salt and pepper.   Optional add in 2 drops of Young Living vitality black pepper essential oil and 1 drop of Young Living vitality dill essential oil.  The amount of dill, salt and pepper you add is to personal preference.  Dill provides some tanginess to  the dish that I personally love.  The brown sugar will help counteract some of the acid from the lemon.

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Remember we didn’t season the chicken when we made it in the instant pot so the dressing is where you are getting all your flavors for the chicken.

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Pour the dressing over the chicken, grapes and celery.  To combine fold over versus stirring.

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Once fully combined you can add in the bacon and mix.  If you had bacon from breakfast great crumble up about 3 bacon pieces, if not I like using Hormel’s real bacon crumble.  If you don’t have it no problem, but I mean seriously who doesn’t love bacon?!?!?  It will also give you some saltiness along with some crunch and texture.

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If you are like me and used a plastic bowl that already has a top, snap on the top and put in the fridge for a few hours or overnight to cool and to get all those flavors melding together.

It’s now ready!!  So you can put some in a plate and eat just like that or if you are not doing carbs you can place some on a bed of romaine lettuce and eat.  My favorite way since I am not staying way from carbs is between two slices of wheat toast with some spinach and maybe a little dijon mustard on one side!

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Bet you didn’t realize that Young Living Essential Oils could be so versitile!  Young Living has an entire line of Vitality oils that you can use in your cooking, learn more here.  You have some herbs, spices, citrus and supplements in the vitality line.  The herbs and spices are a great way to season dishes.

Are you wanting to get your Young Living Essential Oils at wholesale or wanting to learn more about Essential Oils? You can find out more information here or to join and get your Premium Starter Kit.

Hope you enjoyed this recipe!!

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