Bios Chicken Salad

Our chicken salad is virtually fail proof to make, and one of our favorite easy warm weather meals! It does require some planning to allow for the chicken cook time, but it's incredibly simple to assemble and crazy good!

You'll need:

• 1 whole Bios Chicken
• Salt, pepper, onion powder, garlic powder (Thyme and rosemary are optional additions.)
• Avocado oil mayonnaise (We like Chosen, Better Body, or Primal Kitchen brands.)
• 1 apple, cored and cut into small pieces (We usually use honeycrisp.)
• Approx. 1 cup of red grapes, quartered
• Approx. 1 cup of pecan pieces

To prepare your chicken, we've found the easiest way to prep a whole bird is in the crockpot. Simply place your whole Bios Chicken in the crockpot and sprinkle salt, pepper, onion powder, and garlic powder (and rosemary/thyme if using) over the top. We use a couple of teaspoons of each spice, but it of course depends a bit on the size of your bird. There is no need to add any additional liquid; the bird has enough of its own moisture. Cook on high for approximately 3 hours or until the internal temp reaches 165 degrees.

Once your bird is done, you'll want to let it cool for a minimum of one hour so that it's cool enough to handle. From here, it's just a matter of removing the meat from the bird and shredding it. Be sure to pick every bit of meat off the carcass; we'll be using both the white and dark meat, a we don't want to waste a single bit! Take special care to remove the slender muscles from the length of the neck (top and bottom), the wing meat, and all the little bits from the back of the bird. Once all the meat is removed, we keep the skins and bones to make bone broth! (See our "Bone Broth" recipe for tips on how to do this!)

Place your shredded meat into a large bowl and add approximately 2 cups of mayo, your cut apple, grapes, and pecans. Ingredient amounts may vary some depending on your preferences and the amount of meat your bird yielded. Season the mixture to taste with additional salt, pepper, and onion powder. Give it a good mix, and you're done!

We like to eat our chicken salad on sourdough sandwich bread, or as a simple "main dish" with avocado oil potato chips as a side. It would also be great over a green salad!