Pulled Chicken Salad

I love chicken salad! Whether it’s on a bed of greens, in between two slices of bread, or completely by itself it makes no difference to me. I decided to make a batch with this recipe I’ve been tinkering with and it came out plush. And for all you health conscious folks, I swapped out mayonnaise with Veganaise and it didn’t compromise on flavor one bit.


2 pounds of chicken breast; skin on, bones intact, fat trimmed

1 pound of whole chicken wings; tips removed

2 celery stalks; one chopped, one medium diced

3 scallions; thinly sliced

1 knob of ginger, peeled and thinly sliced

2 fresh rosemary sprigs

4 fresh sage leaves

2 sprigs fresh thyme

2 bay leaves

1 small white onion; halved and sliced

2 carrots; peeled and halved

½ cup of Shiitake mushrooms; cleaned, roots removed, sliced

1 ½ tsp. fresh dill

1 cup Veganaise

2 tsp. fresh lemon juice

1 tsp. Dijon mustard

4 cups of chicken stock

1 tsp. kosher salt

Fresh ground black pepper

Fresh Hungarian paprika

The How To…

First step is to make the wet mixture. In a small bowl, whisk together the Veganaise, lemon juice, mustard, salt and pepper to taste. Refrigerate until ready to serve.

Add stock, chicken, rosemary, thyme, mushrooms, sage, carrots, ginger, chopped celery stalk, onion, and bay leaves to a medium pot. Cover pot, and bring to a boil. Once at a boil, reduce to low heat. Let the chicken poach for 20 minutes or so. Once cooked through, remove pot from heat, uncover, and let the chicken cool in poaching liquid for another half an hour.

Move the chicken to a cutting board and save the liquid. Don’t you dare throw it away! It will give you a reason to make a nice soup with the “leveled-up” stock you just made. Strain the liquid and store, covered, in the refrigerator for up to 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

Once the chicken has cooled enough to be handled, remove and discard the bones and skin, and shred the chicken.

Add Veganaise mixture, along with diced celery, scallions, and dill to the chicken and mix gently. I add a little of the Veganaise at a time to make sure I don’t overdo it. Add salt, and pepper to taste. Finish with Hungarian paprika.