I'm really picky about Chicken Salad recipes, basically meaning I just don't eat it.
About 4 years ago I landed on the Bethenny Frankel Chicken Salad and fell in love, sadly she took it off of her site this past year though. That though is precisely why I thought I'd share how I make it (I tend to not follow recipes well) before I forgot how to make it altogether.
So yes, this is basically a "for me" recipe so I can keep up with it, this blog has become my recipe card box in a way.
This is a great low carb lunch idea, it is high in calories though. Not the chicken salad so much, but the seed crackers are a whopping 50 calories a cracker. I've eaten this chicken salad with everything and on everything, it's just that good.
This recipe is easily Paleo, just watch what kind of mayo and dried cranberries you use. My mayo recipe is below if you need one.
Cranberry Almond Chicken Salad
adapted from Bethenny Frankel
serves 1 (I tend to make a lot and it easily doubles)
Ingredients::1 cup shredded chicken
1 tbsp slivered almonds
1 1/2 tbsp dried cranberries
1 1/2 tbsp mayonaise (recipe below)
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
2 tbsp sliced green onion
1 cup extra light tasting olive oil
2 tsp lemon juice
1 large egg
salt and pepper to taste
*optioanl a tiny bit of garlic powder or/and Dijon mustard
Place all ingredients in bowl and blend with an immersion blender until the consistency of mayo.
Directions::Mix all ingredients in a bowl to combine and serve.
Paleo Seed Crackers
1/2 cup almonds
1/4 cup ground flax seed
1/4 cup sesame seeds
1/2 cup sunflower seeds
2 tbsp chia seeds
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup of water
1 tbsp olive oil
Directions::Place almonds in a food processor and blend until nearly almond butter or an almond flour consistency. Add remaining ingredients and pulse to combine. You will want an almost paste consistency but still with small chunks of the seeds, remember you aren't making nut butter. Preheat oven to 375, placing your pizza stone in the oven while it heats. Spoon seed mixture onto parchment paper in 1 tbsp mounds. Place another small piece of parchment over the seed mound and smash with a flat bottomed glass, be sure the cracker mixture is even. Bake for 15 minutes.
I tend to make them in several batches, but I have a smaller stone. I also sometimes use half almond flour and half processed almonds, it all depends on what I have on hand.