Here’s what happened when my daughter and I decided to use up the leftover chicken thighs: we came up with an AWESOME chicken salad recipe! We enjoyed it for dinner and she even asked to bring it for lunch the next day (and then the lunch lady at her school wanted the recipe too!). You know how much I love quick, easy AND healthy recipes, so I am delighted to share this with you.
- 1.5 cups cubed organic chicken thighs
- 1/2 cup mayo (Primal Kitchen or homemade with good quality oil)
- 1-2 teaspoons yellow or dijon mustard
- 2 stalks organic celery, cut up small
- 1 tablespoon lemon juice
- 1/4 tsp black pepper
Mix everything together and enjoy with sliced organic veggies (cucumber, carrots, jicama, peppers), in lettuce wraps, or on top of leafy greens. Enjoy! 🙂