My Go-To Chicken Salad Recipe - This Week Featuring a Tomatillo - Jalapeño - Avocado Aioli...

I usually make some kind of poached chicken salad for the week, it's my go-to lunch/snack...

Why poached the chicken...??? 

Because it stays juicier and absorbs the flavor of the dressing/sauce better...

Why Tomatillo - Jalapeño - Avocado Aioli...

Because I had fresh tomatillos and jalapeños from my garden and in my opinion nothing goes better with those two ingredients then avocado...so I used an avocado (good source of fat) instead of oil to create this deliciously creamy aioli...You might want to double the recipe so you have it for the week!

Ingredients: Poached Chicken

- 4 Organic/Free Range Skinless Chicken Breasts (3 lbs)

- Salt & Pepper

- Curry Powder

- Chile Powder

(Note: you can use whatever spices you like, but whatever you do - SEASON THE WATER)

Instructions: Poached Chicken

1. Season the chicken breast liberally with salt, pepper, curry & chile powder. I like to season the chicken before putting it in the water and instead of putting the seasonings in the water because then I know I seasoned it enough. If I just season the water, then I tend to not season it enough.

2. Place the well-seasoned chicken in a pot.

3. Cover chicken with water, a couple inches from the rim. Don't fill it up all the way or it will boil over and you will create a mess:-(

4. Bring to a boil with lid off, cover and bring to a simmer (low heat) for about 10-15 minutes. Turn off and let sit for another 5-10 minutes.

5. Chop the chicken by cutting through the middle, stacking it on top of each other and cut lengthwise, then cut across to make cubes.

6. Place the chopped chicken back into the broth if & only if you like your chicken salad a little wet or if the chicken still needs to cook a little. Cover the pot if the chicken still needs to cook, if it's really pink put it back on the stove for a little longer.

7. Drain the chicken (I keep the chicken stock because I know I'll use it for something).

8. In a big bowl, fold in about 1 cup of aioli to the chicken. This week I also added some red bell pepper, shredded carrots, and some shredded brussels sprouts and kale (since I had those items in the fridge already).

9. My go-to wrap is CABBAGE, it's not only Whole30 certified, it also stays crunchy unlike bread and I love crunch...

In my opinion...eating is 30% texture, 50% flavor & 20% appearance...

Below is what I had for lunch...hope you guys give this a try...

Ingredients: Tomatillo - Jalapeño - Avocado Aioli

- 2 Large Eggs (Organic/Free Range)

- 5 Tomatillos (Fresh)

- 1 Lime, Juiced

- 1 Lemon, Juiced

- 1 Jalapeño (I like to seeds for heat, but deseed if you don't like it HOT)

- 1 Large Avocado

- Salt & Pepper to Taste

Instructions: Tomatillo - Jalapeño - Avocado Aioli

1. While the chicken cooks, whisk the eggs in a food processor or blender. Add the juice of 1 lime and 1 lemon. Add tomatillos and jalapeño and let the ingredients meld together. Add the avocado last and blend until mixture becomes fluffy and creamy.

2. Remember, make double or you will regret it...this is great with egg muffins, dip with veggies, spread it over fish, dip with sweet potato fries...