I love chicken salad by itself or in a sandwich. I like to roast my own chickens with Dr. Pepper but sometimes I cheat by purchasing a roasted chicken at Kroger. The meat goes in the salad while the carcass goes in the freezer for future chicken stock. Often times I'll make my basic chicken salad then divide it into two bowls - one for Kirby as is and one for us with added grapes and pecans which are toxic for him.
This has a lot of calories so I don't feed it to Kirby very often, and sometimes I like to use it as a small topper over kibble.
Cook Time: 10 minutes
Nutrition facts: 299 calories, 179 calories from fat Total fat: 19.9g or 31% (4.8g saturated fat, 0.0g trans fat)
- 1 roasted chicken
- 5 large boiled eggs
- 1 cup ranch dressing*
- Remove the bones and skin and shred the chicken meat.
- Peel and chop the boiled eggs. (Save those eggshells for grinding later)
- Mix everything in a medium size bowl and chill.
This chicken salad will keep up to a week in the refrigerator or up to three months in the freezer.
I have tried several recipes using buttermilk and sour cream but this has become my favorite ranch dressing created by Wellness Mama which surprisingly doesn't contain either. It’s easy to make and much healthier than store bought ranch dressings. Be sure to use greek yogurt which is thicker than regular yogurt.
I also make my mayonnaise with an immersion blender but since it involves using raw eggs I don't use it in any meals for Kirby.