HAPPY NEW YEAR! How are everyone’s hangovers? I hope gone by now. We had a low key night. We were all in bed at exactly 12:02am. After complaining loudly that midnight was really late and we were too tired to finish our puzzle.
And that, chitlins, is how you celebrate New Years at 30. Isn’t it exciting?
Did everyone make resolutions? Are you part of the hordes swarming the gym this month? Or are you on the low-gluten, whole caveman, calorie free diet bandwagon? I can’t keep up with all the new diet fads. Eat like a caveman! No legumes! Cut out diary and starches and grains, oh my!
Anyhoodle. No matter what bandwagon you’re on I hope you can fit this chicken salad into your life. It’s god tons of dill and shredded cabbage and carrots and just a dollop of mayo and a whole load of creme fraiche (or low-fat sour cream if you please).
It’s based off of the amazeballs chicken salad I used to get every time I had a bad day at my old job. Other than the people, it’s sadly one of the things I miss the most about that job. And that is probably a sign of being weirdly dependent on food.
But we’ll just move right along and construct this bad boy.
- 1 boneless, skinless chicken breast
- 2 tbsp light mayo
- ¼ cup creme fraiche or light sour cream
- 1 tbsp minced fresh dill
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 cup shredded cabbage
- ½ cup shredded carrot
- salt and pepper
- Butterfly the chicken breast and season with salt and pepper.
- Sautee with a splash of olive oil until cooked through. Let rest on a cutting board until cool enough to handle.
- Once cool, shred the chicken with two forks (or in the bowl of a stand mixer with a paddle attachment). Toss into a large bowl.
- Add the mayo, creme fraiche or sour cream, dill, garlic powder and onion powder and mix thoroughly.
- Once all the chicken is coated add the cabbage and carrot and toss to combine. If it isn't coated to your liking add more creme fraiche. Season with salt and pepper.
- This will keep in the fridge for about 3 days. Make sure to periodically drain off the liquid that collect in the bottom from the creme fraiche so it doesn't get too soggy.