I’m trying to do more food prep on weekends for busy weekdays. Breakfasts are relatively easy; I make a batch of muffins and freeze the extras for future weeks, or make overnight oats or chia seed pudding in individual jars. For dinner, I tend to make something in my slow cooker and/or pressure cooker and then buy ingredients for short weeknight-friendly meals for the rest of the week. But lunch can be a bit of a challenge. We make salads from time to time, but I wanted to branch out a bit and make something we could add to a sandwich – shredded chicken salad.
I made this from scratch using my Pressure Cooker, but you could also use shredded rotisserie chicken.
Ingredients (makes 4 servings):
Chicken:
- 3 pound whole chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
Chicken Salad:
- if not making your own chicken: 1 (3 lb) rotisserie chicken
- 1/2 cup mayonnaise
- the juice and zest of 1 lemon
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground pepper
- 1/2 cup red grapes, quartered
- 3 scallions, green parts only, thinly sliced
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh parsley, chopped