Here in this blog post, I want to talk about Chicken. Why? Because you can do a LOT with it, and during this time, I think you can get the most bang for your buck by buying a whole chicken.
A whole chicken? You might say? Well – yes. Even if, and especially if, you are in a small household. Why? Because it’s so versatile.
But I don’t like dark meat!
I used to say the same – now, I say, I only eat dark meat if I’m the one preparing it. It might be a little snobby, but it’s true. All too many times I’ve had that moment where I’ve bitten down into cartilage or a tendon that didn’t get sorted through and it ruins the meal for me. So when I shred the dark meat – I am fastidious about getting rid of anything even close to cartilage or “too-chewy”. The dark meat is actually really, really good. You just have to do a bit more clean-up work to get there than you do for the white meat.
Make at least 3 dishes using a whole chicken:
- Make Chicken Stock
- Make spicy white chicken chili
- Shred the breasts for chicken salad
- Shred dark meat for chicken quesadillas or taco pizza
Between those dishes alone: I have enough chicken stock to make at least 4-6 quarts, I used 1.5 quarts of that and made chicken wild rice soup for 2 hungry people (also using some chicken meat), chicken salad for 2-3 large sandwiches, and still had enough meat for 5 6” quesadillas.
That’s enough to feed a small household! Plus, you’ll have extra chicken stock to sip on or use for later by freezing it. Let’s do some math here – that 1 chicken cost about $3.50 / # and it was 4#, that’s only $14 for that many uses!
So, without further ado, check out this easy-to-make, protein-packed, satisfying and delicious Chicken Salad. I tried to keep this simple due to current resources, but add whatever you like. Celery for extra crunch, apple for a touch of tart and sweet, raisins, cranberries. Let me know what you experiment with and how you like it!
This recipe is so easy and adaptable, use it on a cracker for an appetizer, put it in a bowl on a cheese board, or have in a sandwich!
2 Cups Shredded Chicken
1/2 Yellow Onion, small dice
1/2 Tbsp Garlic Powder
1/8 tsp Cayenne
1 tsp Paprika
1 stem Tarragon, remove and finely chop leaves (feel free to remove completely, or substitute with any type of herb you have – thyme, basil, sage, oregano, etc.)
3 Tbsp Mayonnaise
1 ea Lemon Juice and Zest – optional. If you would like to substitute use 1.5 tsp of Apple Cider Vinegar
Salt & Pepper
- Dice onion and place in a medium-sized clean bowl.
- Add seasoning and tarragon, mayonnaise, salt and pepper, lemon juice and zest. Mix together.
- Add in 1/2 the chicken and mix until well combined. Mix in the other 1/2. Add more mayonnaise, salt or pepper if needed.
- Sprinkle with paprika for added color when serving.
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