I made a shredded chicken salad about a year ago, when I first got my KitchenAid. Seriously, the KitchenAid has been the best thing that has happened to my kitchen! It looks beautiful on display, and the amount of things I am able to do with it is amazing! I remember it being extremely difficult picking which color to get, because there were so many neat colors to choose from. We decided to stay safe, and chose the black. I’m still happy with the black, and they match all of our other appliances, like the toaster, microwave, Cutco-Knife Set, etc. So, it was a good choice! The original chicken salad I made is very similar to this new one. I like to call this one “restaurant style” because it’s all mayonnaise base, where as the other one is made with majority of greek yogurt. We all know restaurants use to the good stuff. That’s why it’s able to taste so good. Kind of like when you go to an expensive 5-course meal, and even though the portions are smaller, butter is usually the number one ingredient. This chicken salad is still gluten free, and guilt-free, in my opinion. I used a mayonnaise called, Just-Mayo by Hampton Creek. It’s Non-GMO, Cholesterol-Free, Gluten-Free, Egg-Free, Soy-Free, Dairy-Free, Lactose-Free, and Kosher. I like to make a big batch of this, and have for lunches throughout the week.
what you need:
- 4 cups Shredded Chicken
- 1/2 cup red onion, diced
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/2 cup almond meal
- 2 tablespoons raw honey, melted
- 1 cup mayonnaise (I used Just-Mayo)
what you do:
- Toss everything into a kitchen aid (or into a mixing bowl)
- Mix on medium speed for 2-3 minutes. (or stir well until everything is mixed together)
- All done! Eat now or store in an air tight container for later!