Ingredients:
3 tbsp. extra virgin olive oil
4 chicken breasts
2/3 cup mayonnaise
2 carrots, chopped fine
2 stalks of celery, chopped fine
1 white onion, cut in quarters
3 cloves garlic, minced
1 small piece of ginger, roughly chop
1 bay leaf
1/2 a lemon, juiced
fresh parsley, finely sliced
salt & pepper
1 tbsp. nutritional yeast
zest of a lemon
Instructions:
Add chicken breasts in pan with oil. cook on the first side for about 5 mins, or until golden, then flip and turn the heat down to medium-low. Cook on the second side a bit longer,about 10 mins. Make sure its golden brown on both sides and cooked through. Set aside to cool.
To a pot add celery, onion, garlic, bay leaf, carrot and ginger to the pot and don’t stir it, just let it fry on this first side for 5 mins. After, add 1/2 cup water and place the lid on. Let the veggies steam and soften for 10 mins.
Shred the chicken. Add mayo in while the chicken is still warm and stir to mix evenly. Set aside.
Add them veggies to a blender, discard the bay leaf. There should be liquid at the bottom of the pot, about 1-2 tbsp. worth of liquid. Add that in to the blender. If there’s more liquid than that, only add in 1-2 tbsp. Add salt and pepper and nutritional yeast plus lemon juice, to the veggies and blend until super smooth.
Pour the veggies into the chicken and mayo. Mix until smooth. Add parsley and mix. Taste and adjust for salt and pepper.
Place into the fridge to cool and enjoy once it’s cool. It will firm up slightly in the fridge.