Ingredients
Salad Ingredients:
- 5-6 cups chicken stock (or water)
- 2 skinless & boneless chicken breasts - about 1 lb total
- ⅔ cup chopped celery - about 2 stalks
- ½ cup chopped red or orange bell pepper
- 4 green onions, sliced, white and light green parts only
- ¼ cup chopped fresh parsley
- Salt and pepper to taste - about a ¼ each
Dressing Ingredients:
- 2 Tbsp orange Poppy Seed Dressing Blend
- 2 Tbsp extra virgin olive oil
- 1 Tbsp mayonnaise
Preparation
Place the chicken stock in a pot over medium high heat. Add the chicken breasts, making sure that they are both covered with the liquid.
Once the liquid starts to simmer, lower the heat to medium low and cook for 12-15 minutes. The internal temperature of the chicken should be a minimum of 165°.
When the chicken is ready, remove from the cooking liquid and place on a plate or bowl to cool - about 20-30 minutes.
When the chicken is cool enough to handle shred or chop the chicken into bite size pieces and add to a large bowl.
Add the celery, bell pepper, onion and parsley
In a small bowl whisk the Poppy Seed Dressing Blend, extra virgin olive oil and mayonnaise together.
Add the dressing to the chicken mixture and stir until the dressing is coating all of the other ingredients. Add salt and pepper to taste.
Cover and chill in the fridge until ready to eat.
You can eat the chicken salad as is, add lettuce to make a salad, put on a sandwich, or place on crackers for a snack.