2-3 lbs Free Range Chicken Breast
1 Tsp Sea Salt
½ Tsp Pepper
Put the chicken breast, salt, and pepper into Crockpot and set on low for approximately 6 hours or until the chicken shreds up when you mix it. I usually mix it together in the Crockpot after 6 hours and let it absorb all the liquid. Once shredded and liquid is fully absorbed, remove from Crockpot and put in a large bowl in the fridge OR portion into separate containers if you are using this for lunches this week.
1 Free Range Eggs
½ Tsp Salt
½ Tsp Ground Mustard Seed
1 Tbs Organic Apple Cider Vinegar
Dash of Cayenne
1 Cup Walnut Oil (Trader Joe’s is the cheapest I have found)
In a blender add all the ingredients aside from the oil. Start the blender and drizzle the oil slowly until the mayo starts to form. I put this into a small container and leave in the fridge until the chicken has cooled enough. Personally I like to put the mayo on the night before I have it for lunch.
Greens (spinach/romaine/spring mix)
Use what you have and what you like. The options here are endless. The above ingredients are some of my personal favorites but feel free to experimentJ. After you put your salad together, portion your shredded chicken and add your desired amount of mayo if you haven’t pre-mixed them. Add chicken & mayo combination to your salad and enjoy!