Am I the only one who associates chicken salad with every picnic, luncheon, or any party/get-together for that matter?! It makes perfect sense though since it feeds a large crowd and is easy to make. I’m a little picky about my chicken salad though. I like it to have the right proportion of everything and the crunch factor is a must!
The other week, I had some extra chicken left over and threw it in the Crock-pot with no plan of what I was going to do with it. Until…I started craving something chicken salad. 🙂 I love that while the chicken cooks away, I can prep all the other ingredients without having to keep an eye on it. Plus, I feel like everyone is always trying to find an excuse to use their Crock-pot more. It’s simple, tasty, and can be catered to exactly how you like it! This is my personal favorite combo, (hence the name) 😉 but add more of this and that if you need to! 🙂
- 2.5 pounds boneless, skinless, chicken breast
- 2. Tbsp coconut oil
- 1 cup cup mayo or veganaise (if you add veganaise, you may need to add just a smidge more!)
- 1.5 cups red seedless grapes
- 1 and 1/4 cup slivered almonds
- 1/2 cup organic spicy brown mustard
- 1 Tbsp cumin
- S & P to taste
- Red leaf lettuce
What to do:
Place the chicken breasts and coconut in the Crock-pot on high for 2-3 hours (or until chicken is fully cooked). Shred and cool. Once the chicken is completely cool, in a large bowl, add all ingredients and mix until all remaining ingredients are combined. Cut open the croissant and add one leaf of lettuce. Scoop chicken salad into lettuce and dig in!
The combination of the red leaf lettuce and croissant make it one of my favorites and complete the dish! Give it a try. 😉
*Make one large bowl*