0:02
Come on in, (cameraperson laughs)
0:05
Now I had a whole chicken that we pulled off the bone
0:11
and I'm gonna make a chicken salad.
0:13
One day, I wanna show y'all how we used
0:17
to make the grilled chicken salad for the bag lady routes
0:23
and people loved them.
0:26
We had to get up every morning,
0:28
and put chicken breast on the charcoal grill.
0:33
- [Speaker] That'd be a good project for Michael.
0:36
- [Speaker] Making him get up and do a charcoal grill.
0:39
- (laughs) Yeah, so I have checked this off like veins
0:45
and or any skin cause I'm just kind of funny
0:49
about stuff like that.
0:51
I like it nice and clean,
0:58
just the way it's supposed to be.
1:02
So I'm just gonna kind of do a rough chop on it.
1:06
I prefer my chicken salad not minced,
1:14
Okay, this is so, so simple, y'all.
1:17
And it seemed like when we operated a bag lady,
1:23
the salads that we made,
1:26
they were more simple.
1:30
I mean, they weren't, it wasn't full of a lot of tricks,
1:34
you know, it was a good pure salad.
1:39
All right, so let me get a spoon,
1:47
and if you wanna make this real easy on yourself,
1:50
you can go to the grocery store
1:51
and pick you up a rotisserie chicken.
1:56
All right, so now I'm gonna add about a cup of celery
1:59
and you can see that I have minced this pretty good
2:04
because I have just found that my family kind of complains,
2:10
you know, about why do we have to have celery in our salads?
2:15
Because it's so good.
2:16
It gives you that little crunch.
2:19
And plus it's another vegetable to get
2:21
inside your body to help you grow.
2:28
All right, now, let's see.
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I can't remember about the almonds.
2:33
How many almonds are we doing?
2:35
- [Speaker] It's about
2:36
a fourth of a cup. - Third of a cup,
2:39
And I would admit anything that was a third of a cup.
2:43
And then I've got the juice of...
2:52
- [Speaker] Of two tablespoons.
2:53
- Yeah, I got two tablespoons
2:54
of lemon juice from the juice of a fresh lemon.
2:59
I don't like using the artificial lemon juice,
3:03
you know, that you can buy in the store.
3:05
To me it has not a good aftertaste.
3:10
So always tryin' to use fresh.
3:17
All right, just gonna make sure
3:20
that chicken is coated in that fresh lemon juice.
3:28
Okay, now the last part is up to you.
3:35
It's your discretion.
3:40
I'm a mayonnaise girl,
3:43
and I like my things pretty mayonnaise-y.
3:48
But if you want to cut back on that,
3:50
you could use a Greek yogurt or sour cream.
3:59
But man, mayonnaise is the one I love
4:06
because it's carb free.
4:08
Let me show y'all something.
4:10
Total carbs, look, look how many?
4:21
My problem is if those french fries,
4:24
their carbs don't say zero.
4:27
And of course, that's what I like
4:28
to eat my mayonnaise with.
4:32
Okay, so real simple, how many ingredients?
4:37
1, 2, 3, 4, counting the mayonnaise.
4:45
So just put as much mayonnaise
4:49
as it takes to make you happy.
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And just remember that after you put this
4:56
in the refrigerator and it chills,
5:00
it's gonna get thicker and thicker and thicker.
5:03
So I've always, when I pull my chicken salad out,
5:08
always I have to add a little bit more mayonnaise
5:13
'Cause it, I don't know, it just soaks up the mayonnaise
5:15
and then you don't have enough.
5:17
All right, let's see.
5:19
Wanna make sure I have everything?
5:22
We've got the lemon juice.
5:23
I don't have a salt yet.
5:31
That's all I'm missing is the salt.
5:40
And I'm gonna put a little pepper.
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Michael likes pepper.
5:44
Okay, we got some wonderful, wonderful bread to put this on,
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or this is one of those foods that,
5:58
You'll be amazed at what that fresh lemon juice
6:03
So there's several ways you can eat this.
6:08
A way that Michael and I like to do it
6:12
is we like to make lettuce wraps,
6:17
especially when in the back of our minds,
6:22
we're saying we need to lose weight.
6:34
Now, it might be a little bit better
6:38
on this bread right here,
6:41
but this is very satisfying to me.
6:48
So try it, you'll like it. (laughs)
6:52
Love and best dishes, y'all.
