What a perfect, light lunch for the coming spring and summer. It is full of fruit, which may not be the first thing you think of putting in chicken salad, but it’s delish! The key to keeping this recipe so fresh is using fresh chicken, no canned chicken please. Buy a whole chicken, stick it in the crock pot, let the meat fall off the bone and use in several recipes, then return the carcass to the crock pot and make yourself some rich, nutritious bone broth!
Homemade Chicken Salad
3 cups organic/pastured chicken, shredded
1 cup celery, diced
1/2 cup carrots, peeled and diced
2 cups pineapple, cubed
1 cup raisins
1/3 cup green onions, diced
1/3 cup bell pepper, diced
1 cup mayonnaise (look for organic or at least minimal ingredients)
1/4 cup honey mustard
1/2 c pecan pieces
2 teaspoons ground ginger
1 tablespoon parsley
Take the time to dice everything up, it’s worth it. Throw all dry ingredients in large bowl first, adding wet and spices on top (it makes for easier stirring). Stir all together well. Let chill before serving.