For lunch, we usually have a sandwich, fruit, and popcorn. Luckily I have a husband who doesn’t mind having the same thing for lunch everyday. I make our lunches the night before, and I don’t want to deal with anything complicated.
In order to add a little variety to our routine sandwiches, I created a chicken salad spread. Peanut butter and jelly are good, but I like to change things up every so often.
Here’s the recipe I created. If you decide to use a non-organic chicken, I suggest increasing all the other ingredients. Non-organic chickens are much larger than organic chickens, so you will need to make modifications.
Chicken Salad Sandwich
1 whole organic chicken
1 cup oil (I prefer coconut oil)
1/4 cup white vinegar
2 jalapeno peppers with seeds removed
1/2 tablespoon salt
1 teaspoon pepper
1 teaspoon minced garlic
Roast whole chicken in crock-pot or oven. Remove as much meat as possible and save the bones and scraps for chicken broth.
Combine all ingredients in a food processor and mix until everything is chopped. Store in refrigerator. Since coconut oil becomes a solid when cold, the salad will be a little difficult to spread but still tastes great. You can always use a different type of oil though.
Of course, this taste best on homemade honey-wheat bread, but it is also good with crackers or chips. Just recently I’ve started adding some organic spinach to the sandwich. This helps add some veggies to our lunch and gives the sandwich more texture.
I hope this helps add a little variety to your lunches.