This salad is delicious, flexible, and easy. And it’s really refreshing on 100 degree days, or even mild spring days. I served it on a bed of tender salad greens, with a generously buttered piece of sourdough bread. The added lacto-fermented salsa (given to us by Christina) confers many probiotic benefits and makes the salad taste amazing. I added diced raw cheese for beneficial organisms, too. Enjoy!
Probiotic Chicken Salad
- leftover chicken, about 2 cups — crockpot chicken is always moist and tender
- 1/4 to 1/2 cup lacto-fermented salsa
- 1/4 cup of diced raw cheese (I used queso fresco)
- few tablespoons coarsely chopped fresh herbs — parsley and cilantro are my favorites
- generous drizzle of extra virgin olive oil
- splash of raw apple cider vinegar or coconut vinegar
- salt and pepper to taste
Toss all together in a bowl. Chill or serve immediately. You can also make chicken salad with lacto-fermented mayonnaise instead of salsa for the same benefit and great taste.
Other Ideas Probiotic Lunch Ideas
- Egg salad or salmon salad sandwiches (using LF mayo and/or raw cheese)
- Erin’s sprouted lentil slaw using my soft raw cheese salad dressing and/or cubed of raw cheese
- Pickled salmon (pictured, from Nourishing Traditions page 241) with sprouted crackers and raw cheese
- a side of any lacto-fermented chutney, relish, or pickles
What Ideas Do You Have?
Please visit the Probiotics: Every Day — Lunches post to add your ideas for eating probiotics with lunch. I look forward to what you’ll share!
About Wardeh
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Wow! that pickled salmon looks amazing! I just looked it up in my book and will SO have to make that! I’m tempted to use the fresh wild salmon that I bought earlier this month, but it has skin and tons of bones that don’t come off/out without cooking first. Maybe I’ll just get the wild salmon from costco that is already ‘clean’ to use for this. Hows the texture once done? How long have you found it to last? The book says several weeks. Also, I’ve found that many of the fermented recipes in NT call for way too much salt. Did you use the full tablespoon or cut it back?
My probiotic lunch post is coming soon.
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Tara — The salmon was really good. The texture was flaky, alot like canned salmon but more fresh. It lasted well over a month. I used a salmon I had to skin and debone, while raw, and it was quite a mess. But it can be done! I wish I could remember on the salt, I did it in the spring. I *think* I used the full 1 tablespoon because that much doesn’t set off an alarm. I look forward to your contribution!
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Wardeh, this looks great! I just lacto-fermented a storebought salsa by adding my own whey, I could certainly use this for this salad.
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