Paleo, Whole30, and primal diets are supported by choosing an avocado mayonnaise and trading the mustard for a dash of red or white wine vinegar or lemon juice.
Ingredients
3 pounds boneless skinless chicken breast
4 cups chicken broth, plus water as needed
1 cup chopped celery
1 cup or more chopped scallions, green parts and white parts
1/4 c finely diced red onion
1 cup shredded carrots
1.5 cups mayonnaise
1 Tablespoon Dijon mustard
A few sprigs fresh tarragon, optional, but you'll be glad you added them
Freshly cracked black pepper.
Directions
Set the chicken breasts in a pan so that they are single layer and don’t touch.
Cover with the chicken broth. Add water if necessary to bring the water above the chicken.
Cover the pan and set on medium high. You want the chicken to come to a simmer slowly. Once it simmers, turn the heat down just a smidge and continue to simmer for at least an hour, until the chicken is cooked all the way through.
Lift the chicken out and let set into a large mixing bowl to cool. (If you need to delay, just move the pan off the burner and let the breasts cool in the liquid.)
Shred the cooled chicken using two forks.
Add the chopped vegetables and tarragon.
Mix the mayonnaise and mustard together in a small bowl. Stir in the pepper.
Fold the mayo mix into the chicken and vegetables. Stir until coated and evenly distributed.
Cover the mixing bowl with a lid or beeswax cloth or Saran Wrap.
Set in the refrigerator for at least an hour to chill.
Variations
You can do so many different things to make this to your liking.
Avocados help reduce the mayonnaise needed and really bump up the healthy fats and nutrients while keeping everything rich tasting. It’s also a perfect way to use those avocados that have to be eaten right now.
Grapes! Apples! Dried Cranberries! Whatever fruit your heart is craving or that you have on hand will blend in nicely and give the salad an air of sophistication.
Nuts. Traditionally, pecans are used, but you could use chopped almonds (my favorite) or walnuts. Pine nuts are exceedingly good in this.
Fresh herbs, especially parsley. Chopped parsley is a nice balancer. Lemon juice and basil combine well, too.I’d avoid anything overly aromatic and savory (such as oregano or sage), but thyme or chives are a nice addition.
Other Vegetables. Whatever is in season and on hand can be chopped and added. Sugar snap peas or snow peas are a lovely addition and have plenty of great nutrition. If you want cucumber, be mindful of how watery it can get.
