• Welcome!

    Traditional Foods can be both Yummy and Fun. Let me show you how.
  • Here’s why we live the TF lifestyle

  • Second Annual Raw Milk Symposium - April 10, 2010 - Madison, WI
  • del.icio.us

  • August 2017
    M T W T F S S
    « Mar    
     123456
    78910111213
    14151617181920
    21222324252627
    28293031  
  • Archives

LF Herbed Chicken Salad

We love chicken salad. It’s a great way to utilize leftovers or the meat off a chicken you’re using to make bone broth. Sure, there are a lot of chicken salad recipes out there, and they’re all pretty much the same, but here’s where mine differs: I use LF mayonnaise. I use AnnMarie of CHEESESLAVE’s recipe…tweaked just a little bit. I like a bit more mustard, and a bit more lemon, but that’s just me. Use your favorite mayo recipe, but for goodness sake, don’t use commercially made mayonnaise! Homemade is super easy to make–all you need is a blender or a food processor and 5 minutes. I have it down to a science, LOL.

basil

Fresh Basil

Please note that the I haven’t listed amounts really…this is deliberate. If you have only one chicken breast, that will work, as will the meat from a whole chicken. If you like it creamier, add more mayo or sour cream. Not so fond of lemon juice? Apple Cider Vinegar will do the trick. Don’t have basil on hand? Try fresh thyme, rosemary, or even italian parsley. You get the idea: get creative!

LF Herbed Chicken Salad

Leftover chicken, diced
Homemade LF mayo
Sour Cream or Creme Fraiche (I find this locally sold as “extra rich sour cream.”)
3 stalks celery, cleaned and diced
1/2 onion, peeled and finely diced
3 green onions, thinly sliced
A bunch of fresh basil leaves, julienned
A bunch of fresh italian parsley leaves, julienned
Juice from 1/2 of an organic lemon
RealSalt to taste
Organic black pepper to taste

Combine the mayo, sour cream, lemon juice, salt, and pepper in a bowl; set aside. Combine the rest of the ingredients in a large mixing bowl; add dressing and fold together until well combined. Transfer salad to a serving bowl (I don’t know about you, but my mixing bowl is much too big for my fridge), cover with cheesecloth, and let rest at room temperature for about an hour before storing in the fridge. The resting at room temperature allows the lactobacilli to proliferate, increasing nutrients and digestibility. The overall flavor improves with time, as well–I try to make this at least one day ahead of when I want to eat it. 🙂

Enjoy and be well!