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You are here: Home / Lets Get Educated and Healthy / Chef Kathi’s Basic Chicken Salad

October 23, 2017 By Melaca Cannella Leave a Comment

Chef Kathi’s Basic Chicken Salad

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Yield 6 cups or 3 -4 lunch servings

 

3 Cups Chicken Broth, preferably organic
2 Large Boneless, Skinless Chicken Breast
2 Large Pieces fresh Ginger, squash or ginger peels
6 Stalks Celery, small dice
4 – 6 Tablespoons Minced Ginger
4 – 6 Green Onions, Chopped
1/2 Small Bunch Mint, Chopped
1/2 Cup Mayonnaise
As Needed Kosher Salt
As Needed Freshly Ground Black Pepper
1 large Fresh Ripe Papaya

 

  1. In a small pot, heat chicken broth to 165℉ – 185℉. Add chicken and poach chicken till a thermometer reads 150℉ when inserted into the thickest part of the breast. Remove and let cool.
  2. Dice chicken into a large dice. Add celery, minced ginger, green onions, mint and mayonnaise and mix well.
  3. Add salt and pepper to taste.
  4. If you can serve this inside a nice Fresh Papaya, scoop it out and remove seeds, mound chicken salad in center.

Note: be careful not to boil chicken, it will be rubbery!

Filed Under: Lets Get Educated and Healthy Tagged With: Always Be Healthy And Happy, autoimmune disease, Basic Chicken Salad, Chef Kathi, Eating healthy and autoimmune diseases, Healthy recipe, Living the Sjögren's life, Lupus in Hawaii, Sjogren's and Lupus Foundation of Hawaii, Sjogren's syndrome, Sjögren's Syndrome in Hawaii, SLE, Systemic Lupus Erythematosus

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