I love to use left- over grilled Chicken, always organic no antibiotics or hormones, I buy local –
Shred the chicken after it has cooled I use a food processor, but the hand works fine.. I add sea salt, pepper, organic celery, and organic seedless grapes-
3 about 3/2 cups small leftover Grilled Chicken boneless breast, shredded
2 tablespoons lemon juice
1/2 cup mayonnaise or more if you like it very creamy I make my own Gluten free version (see below) if you want gluten free!
1 teaspoon salt
1 cup finely diced celery
2/3 cups of seedless grapes halved
1/4 cup of green onions sliced very thin
In a food processor shred, the chicken breasts add the mayo, onions, celery, add salt and pepper to taste- Eat on bread or on a bed of your favorite greens.
Gluten Free Mayo
2 tbs apple cider vinegar or lemon juice
2 cups of oil – we used cold pressed extra virgin olive oil
1/2 tsp salt, pepper and other seasoning to taste (try garlic, basil, dill or whatever you like)
Separate the eggs and put the yolks in a mixing bowl
- Start beating the egg yolks and add in 1 tbs of the vinegar/lemon juice.
- When the eggs start to thicken or emulsify, very slowly add in the oil and herb mixture…very slowly…like drops at a time.
- Add in the remaining vinegar/lemon juice. Mix and continue to add oil until nice and thick and well blended; the thicker it gets the faster you can add the oil, but it should still be added slowly.
- Once you have a nice thick emulsion, add any other spices to taste and then refrigerate in an airtight container for up to 2 days.