Ingredients
2 Chicken breast
1 tbsp coconut oil
1 tsp balsamic glaze
½c your favorite mayo
2 hard boiled eggs
2 stalks celery chopped
2 whole carrots, chopped
1 red onion, chopped
¼c chopped pickles
¼c dried cranberries
1 tbsp Peachy herbs
1 tbsp Dijon mustard
Optional:
2 mini cucumbers, chopped
½c chopped black or green olives
1 tsp orange marmalade or lemon curd
½c fresh parsley, chopped
Directions:
In a griddle or large skillet, heat coconut oil
Slice chichen breast in half (butterfly.
Sprinkle with balsamic glaze and 1 tsp dried Peachy herbs
Cook on griddle until brownish, both sides. Let cool, cut into cubes.
Combine grilled chicken with all ingredients in a large bowl, keep refrigerated until service.
Reminder: Cucumbers will leak some of its water content. If serving much later, omit.
Serving suggestions: Serve with sliced tomatoes on romaine lettuce (or your favorite lettuce) On mini pita bread pockets On half mini bagels and a slice of same size tomato (so pretty) On seedy grainy bread with a slice of avocado Scoop on half unpeeled avocado
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