French Chicken Salad

This is one of my go to lunch on the go recipes. I tried grilling and baking the chicken before I discovered boiling the chicken in vegetable stock for 8 minutes gives the required doneness without overcooking it. The stock also gives additional flavoring as well. Your taste may be different, but my recipe didn’t need salt.

Ingredients:

5 chicken tenderloins thawed

3.5 cups of vegetable stock

1/2 cup of diced celery

1/3 cup of diced apple (no peel) I use Granny Smith

1/4 cup dried cranberries

1 tsp Herbes de Provence

1/2 tsp dried tarragon

3/4 cup Mayo (Duke’s)

2 tsp Dijon Mustard (Grey Poupon)

Fresh Black Pepper (finish to taste)

Instructions:

Boil tenderloins in stock for 8 minutes on medium boil. Allow to completely cool

Tear by hand into pieces and then slice

Combine Mayo, Dijon, Herbes de Provence and tarragon in a separate bowl

Add cooled chicken, celery, and apples to mixture make sure everything is evenly coated. Finish with black pepper.

Allow the flavors to combine overnight in the fridge. Consume within 3 days.

Optional: Add toasted walnuts or serve with fresh avocado

Enjoy!