A bit of a change from the JF tuna thats been on repeat. This chicken salad is so good - fresh, bright, and totally clean. The key here is to be generous with my JF Simple Mustard Vinaigrette and JF Spicy Salt. Serves 2 with leftovers.
2 cups JF Crockpot Chicken, shredded
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste
Red onion, chopped
Cilantro, coarsely chopped
Grain-free bread, sliced (I like AWG Everything)
Plant-based cheese, melted (I like 365 Smoked Gouda)
2 packages boneless chicken breasts
Chicken broth (I like Bonafide)
JF Spicy Salt
Fresh cracked black pepper
In a large bowl, toss your chicken breasts in garlic powder, onion powder, paprika,
JF Spicy Salt, and cracked black pepper; adjust seasonings to taste. Place them into your crockpot and pour over the chicken broth just until they're submerged. Cook on high for 2-3 hours, or on low for 3-4 hours. The internal temperature should read 165º when done.
Once time has elapsed, pull these out and allow them to cool. Shred them with a fork to create your chicken salad.
Mayo-Free Chicken Salad
Using the shredded JF Crockpot Chicken as a base, dress in my JF Simple Mustard Vinaigrette and season with extra JF Spicy Salt. Work in the chopped red onion, celery, and cilantro. Scoop this onto your grain-free bread and melt a slice of the plant-based cheese overtop. Enjoy!