Chicken Salad Recipe for Sandwiches

Simple and old-fashioned chicken salad recipe that is easy to make. Try this recipe now!

chicken saladIngredients

  • 1 stalk celery
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2-2 cups mayonnaise (depending on how wet you like your salad)
  • 2 whole boneless chicken breasts
  • 1 onion, quartered
  • 1 cup celery, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon dill seed
  • salt and pepper

Instructions

  1. Begin by placing the chicken, celery stalk and onion in a saucepan. Then let it boil and simmer for about 20 minutes or until the chicken is cook.
  2. Next is to drain the liquid and discard the onion and celery. Then allow the chicken to cool. Chop the chicken using a knife or you can just use the a food processor to chop the chicken meat.
  3. Mix the chicken with mayonnaise,  salt & pepper, parsley, chopped celery, dill seed, lemon juice in a medium sized bowl and cover. Then refrigerate until chilled.

Enjoy!

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Buttermilk Herb Muffins

These delicious muffins are fluffy and have a slight tangy taste. I add kefir on these recipe because nothing beats the flavor and texture of muffins baked with kefir.

Buttermilk-Herb-MuffinsIngredients

  • ¾ cup of Tapioca Flour (90g)
  • ¾ cup of Coconut Flour (120g)
  • 1 teaspoon of Kosher Salt
  • ½ teaspoon of Baking Soda
  • 1 teaspoon of Baking Powder
  • 2 Tablespoons of Raw Honey
  • ¾ cup of Butter, softened
  • 4 Eggs
  • ¾ cup of Kefir
  • 1 teaspoon of Fresh Thyme Leaves
  • 1 teaspoon of Parsley
  • 1 teaspoon of chopped Fresh Sage Leaves

Instructions

  1. Preheat oven to 350F and line a muffin tin with cupcake liners.
  2. Then sift together in a bowl the tapioca flour, coconut flour, salt, baking powder, and baking soda.
  3. On a mixing bowl, whip together the butter and honey on high speed for a few minutes.
  4. Next is to add one at a time the eggs and whip until combined before adding another egg.
  5. Then into the mixture add about a third of the dry ingredients and whip until combined.
  6. And add about a third kefir and whip again.
  7. Repeat the previous two instructions until the dry and wet ingredients are completely combined.
  8. Add the herbs this time and whip for 30 seconds.
  9. Pour the batter into the cupcake liners. Then bake afterwards for about 25-28 mins at 350F.
  10. Allow to cool before serving.

Enjoy!