Chicken Salad

Here is another simple lunch that you can throw together for an entire week.  I like to make this in conjunction with Tuna Salad because you can prep once and get two different meals.

Here is the completed chicken salad in my lunch container.

The first thing to do is to cook the chicken. What I do is put four chicken breasts into an oven safe pan with a lid.  Add cream and cook for around 1 hour @ 350 degrees.  When its done, let the chicken cool, discard the liquid.

Start by prepping all the ingredients; here is the chopped celery.  I list specific quantities at the end but I just buy one amount and then split it between the tuna salad and the chicken salad.  So one group of celery made 250g of sliced celery so each one got 125g as listed at the end.  You should just buy a standard quantity of these vegetables and then measure how much you put in.

Chopped Green peppers.

Chopped Green Onion.

Chop up the chicken into little bits.  It should be pretty soft, you can break it up more with your hands for a finer blend.

Throw the cut ingredients, along with the wet, into a giant bowl.  I’ve actually switched to using giant prep bowls instead of the old ones I had.  For mixing large week long quantities its a lot easier to have enough room.

Throw the chicken in and mix it around!

Finished product!