Chicken Salad Bowls
Prep time: 15 minutes
Cook Time: 20 minutes
Serving Size: 6-8
2-4 red bell peppers, cut in half
2 avocado, sliced
spinach, bag of baby spinach
4-6 chicken breasts, trimmed
salt and back peppercorns
2 garlic cloves, smashed
4-6 celery ribs, diced
3 Tablespoon, Vegan Mayo
Optional: bay leaves, Italian Seasoning, onion powder
Place chicken in a large saucepan. Arrange the chicken in a single layer and scatter salt and seasoning over them.
Cover with water by an inch, (you can split half chicken broth here too). Bring water to a boil over medium high heat.
Once boiling, reduce to simmer, cover and cook for 10-15 minutes.
Shred chicken with 2 forks and add to a large bowl. Add diced celery and a pinch of salt. Add the vegan mayo and mix well. Taste and adjust flavor and if you need more mayo.
Cut the red bell pepper in half, add spinach in a layer followed by the avocado and then a drizzle of sriracha (if desired) and a large spoonful of chicken salad.