Chicken Salad (dairy, egg, nut free)

For the chicken:

• 1 large or two small chicken breasts, frozen (or two cans of chickpeas, drained and mashed coarsely for a vegan version - skip to the salad step from here)

• 1 quart water

• 1 teaspoon sea salt

• 1 teaspoon poultry seasoning

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon onion powder

• 1/4 teaspoon garlic powder

Place all the ingredients in a medium pot and bring to a boil, stirring the broth and flipping the chicken occasionally. Boil until the internal temperature of the chicken breast is 165° Fahrenheit, about 30 minutes. Allow the chicken to cool before using in the salad. Discard the broth, or use for another recipe.

For the salad:

• 1/2 white onion, finely chopped

• 2 ribs of celery, washed and finely chopped

• 1/2 cup of Craisins or halved fresh grapes (optional)

• 1 cup plant-based mayonnaise (I use Hellmans)

• 1/2 teaspoon salt

• 1/4 teaspoon ground mustard

• 1/2 teaspoon garlic powder

Finely chop your cooled chicken, and add to your mixing bowl. Also add the onion, celery, and Craisins or grapes if using.

Combine the mayonnaise, salt, ground mustard, and garlic powder in a small mixing bowl, and whisk to combine. Pour into your bowl with the rest of the salad ingredients and mix thoroughly. Chill for at least one hour before serving, can be made the night before.

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