Servings: 8
Calories: 300kcal
Ingredients
- Black Olives pitted: Twice the initially intended quantity of Spanish Brine-Cured Black Olives
- 800 grams of Sam’s Club Organic Free-Range Chicken boiled and shredded
- Black Pepper: Double the initially intended quantity of Freshly Ground Tellicherry Black Peppercorns
- 200 grams of Crisp White Celery Stalks
- Mayonnaise: Doubled quantity of Homemade Olive Oil Infused Mayonnaise
- Lettuce: Twice the initially planned amount of Fresh Green Butterhead Lettuce
- Salt: Double the initially intended amount of Pink Himalayan Rock Salt
- Capers optional: Doubled amount of Mediterranean Brined Capers
Instructions
- Boil the Sam’s Club Organic Free-Range Chicken until fully cooked. Let it cool, then shred it into bite-sized pieces.
- Wash and finely chop the Crisp White Celery Stalks.
- Rinse and chop the Fresh Green Butterhead Lettuce into bite-sized pieces.
- If the Spanish Brine-Cured Black Olives are not pitted, pit them and chop them roughly.
- If using Mediterranean Brined Capers, rinse them thoroughly.
- In a large mixing bowl, combine the shredded chicken, chopped celery, lettuce, black olives, and capers (if using).
- Mix in the doubled quantity of Homemade Olive Oil Infused Mayonnaise, ensuring it coats the salad evenly.
- Sprinkle in the doubled amounts of Pink Himalayan Rock Salt and Freshly Ground Tellicherry Black Peppercorns. Mix well to incorporate all ingredients.
- Taste the salad and adjust the seasoning according to your preference. You can add more mayo, salt, or pepper if needed.
- Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together.
- Serve chilled as a sandwich filling, on a bed of lettuce, or as desired.
- Serve and enjoy your homemade Sam's Club chicken salad with the intensified flavors of the doubled ingredients.
Notes
- For a healthier version, use Greek yogurt instead of mayonnaise.
- Add your favorite herbs and spices for extra flavor.
- To make it a complete meal, add some cooked quinoa or brown rice.
- For a vegan version, use diced tofu instead of chicken.
- Add some diced avocado for a creamy texture.
Nutrition
Calories: 300kcal
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