A unique chicken salad that is so tasty and is served in a wrap with fresh spinach and avocado. The chicken salad is creamy and has lots of crisp and crunchy ingredients.
2 chicken breasts, bone in, skin on
2 cups water
1/8 cup table or sea salt
3–5 garlic cloves, smashed
1/2 Tablespoon black pepper corns
To Roast the Chicken:
1/2 Tablespoon olive oil
salt, ground black pepper, to taste (do NOT add salt if you brined the chicken)
1/2 Tablespoon dry herb seasoning blend (any combination of garlic powder, onion powder, dry herb – parsley, thyme, rosemary, oregano, basil, etc., paprika, cayenne pepper, coriander, etc)
salt, ground black pepper
2–3 small cucumber, chopped or julienned
1–2 celery stalks, chopped or sliced
1 Tablespoon fresh parsley, chopped
1/2 cup mayonnaise
1 Tablespoon dijon mustard
1 small onion, minced (you can use green onion instead)
12–14 flour tortillas
3–4 avocados, sliced
4–6 oz baby spinach
Cooking the Chicken:
- To brine the chicken, dissolve 1/8 cup of table or sea salt in 2 cups of water. Add 3-5 smashed garlic cloves, a bay leaf and 1/2 Tablespoon of black peppercorns to the water. Mix until the salt is completely dissolved.
- It is best to use bone in, skin on chicken breast. This will also help to keep the chicken juicy.
- Add the chicken breast to the brine, making sure it is completely submerged. Let it stand for 30 minutes. Drain the brine and pat the chicken dry with paper towels.
Meanwhile, preheat the oven to 375 degrees Fahrenheit.
If you don’t want to brine the chicken, that’s fine too. Drizzle the chicken with olive oil, season with salt and ground black pepper. Use salt only if you didn’t brine the chicken. I also use a herb seasoning mix to sprinkle on top of the chicken. Use any combination of dry herbs and spices that you like, such as garlic powder, onion powder, dry basil, parsley, thyme, rosemary, oregano, paprika, cayenne pepper, etc.
Roast the chicken in the oven until it reaches 165 degrees Fahrenheit in the center.
Cool the chicken until you can handle it, remove the chicken skin and cut the chicken breast off the bone. Chop the chicken and add it to a large bowl.
Making the Chicken Salad
- Finely chop the onion and pour enough boiling water to completely cover the onions. Let it stand for about 10 minutes. Drain through a sieve, rinsing with cold water.
- While the onions are standing in boiling water, start making the egg crepes.
- Lightly beat one egg in a bowl, adding a pinch of salt and pepper.
- Heat a nonstick skillet, add about a teaspoon of butter or oil. Add the egg, tilting the pan so that the egg covers the whole surface, just like when you’re making crepes. Cook for about a minute the first side and about 30 seconds on the second side. Repeat with the rest of the eggs.
- Stack the egg crepes on top of each other and roll them up tightly. I usually do half at a time. Slice it very thinly into little egg noodles. Run your knife through the egg strips the other way too. You don’t have to cut them too small, since the eggs will break more as you toss the salad together.
- Add the drained onions and the eggs to the bowl with the chicken.
- Julienne the cucumbers and finely mince the celery. Chop the parsley.
- Combine all the ingredients in a bowl, adding the mayonnaise and mustard. Season with salt and ground black pepper if it needs it.
- The chicken salad will stay fresh for up to 3 – 5 days. Keep it refrigerated until you are ready to serve it.
Making the Chicken Salad Wraps
Assemble the wraps right before serving them.
Place about 1/4 – 1/3 cup of the chicken salad in the center of a tortilla. I prefer using flour tortillas, but you can use any tortillas that you like, corn, coconut, whole wheat, etc.
Top the chicken salad with fresh spinach and slices of avocado. Roll the tortilla tightly around the chicken salad and the vegetables.