Fruity Chicken Salad III

Place two B/S chicken breasts in the bottom of a saucepan.  Sprinkle them with garlic powder and turmeric.  Throw some fresh basil leaves on top.  Add 1/2 c pumpkin beer, and fill the pot with water.  Put on the stove with medium heat.  When it boils, reduce the temperature, cover, and let simmer for 10 minutes.  Then remove the pot from the heat and let it sit, covered, for 20 minutes.  Then remove the chicken from the pot and shred it.

Mix the shredded chicken with mayonnaise, 2 spoonfuls of Basil-Cashew Pesto, 2 tbsp chia seeds, 1/2 c chopped sprite melon, , and a handful of dried cherries.

Fruity Chicken Salad II

Ingredients

3 b/s chicken breasts

rice vinegar

cranberry juice

veggie stock

large handful of red grapes

1/4 c craisins

1 large granny smith apple

1 tbsp mustard

3 tbsp mayonnaise

1 tsp ginger powder

1 tsp mustard powder

1 tsp turmeric powder

Directions

Clean the chicken breasts and place them in the bottom of a pot.  Sprinkle with rice vinegar.  Add enough water to come about halfway up the sides of the chicken.  Add veggie stock until just below covering the chicken.  Add cranberry juice until well covered.  Cook on the stove on medium heat until it begins to boil.  Cover and simmer for 10 minutes.  Remove from heat and let sit, covered, for 20 minutes.  Remove the chicken from the pot and shred with a fork.  Mix with the ginger, mustard, and turmeric.

Chop the grapes and apple, then add them to the seasoned chicken.  Mix in the craisins.  Mix together the mustard and mayo, then stir the mixture into the chicken/fruit.  

Fruity Chicken Salad

oh-so-delicious

two chicken breasts, cooked and shredded

one golden delicious apple, chopped

big handful of cherries, pitted and chopped

3 large stalks celery, chopped

small spoonful of sour cream

large spoonful of mayonnaise