Cannabis Chicken Salad with Bacon, Pecans, and Cherries


​Served on greens, this is perfect for breakfast, lunch or dinner, and it’s easy to make. You can save time by making it with a roasted chicken from the market, and you can throw in grapes instead of dried cranberries (or skip both altogether) and walnuts instead of pecans. This is best when it can be refrigerated overnight.
Serves 4 – 6
4 cups chicken, boiled and cut or shredded into bite-size pieces
3 cups celery, diced
1 4-ounce jar whole mushrooms
½ cup pecan pieces, toasted
4 slices bacon, crumbled
¼ – ½ cup dried cherries (or cranberries)
1 cup Cannabis Coconut Mayo (recipe follows)
1 cup sour cream
1 teaspoon salt
2 tablespoons lemon juice
Combine chicken, celery, mushrooms, pecans, bacon, and cranberries or cherries in a large bowl. In a separate bowl, blend mayonnaise, sour cream, salt and lemon juice. Fold into chicken mixture and stir until well combined.
Chill thoroughly, preferably overnight, before serving.
Cannabis Coconut Mayo
Having all ingredients at room temperature is the key to successful emulsions, including this one, so get all the ingredients to room temp before you make this. Once made, it can be stored in the fridge for a week or until the expiration date of the egg you make it with. I’ve never had it around long enough to know anything about freezing it, but I’m sure you could.
Makes about 1-/2 cup
1 egg, room temperature
2 teaspoons yellow mustard
1 teaspoon apple cider vinegar
2 teaspoons lemon juice, room temperature
1-1/2 cups cannabis-infused coconut oil (recipe follows), melted to liquid
Salt to taste
Blend eggs, mustard, lemon juice and vinegar at medium speed until smooth.
Turn blender to low speed. Pour oil in a fine stream into blender and blend on low until mayonnaise thickens. If it’s too runny, add oil. If too firm, add water.
Add salt to taste and blend on low one last time.
Store in labeled container in refrigerator for one week or until egg’s expiration date.
Cannabis Coconut Oil
¼ to 1/2 ounce dried and cured cannabis
¼ cup coconut oil, room temperature
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Medium-size mixing bowl
Place cannabis in coffee grinder and grind until it’s almost a fine powder. You can use a mortar and pestle if you don’t have a coffee grinder. Set aside.
Fill crockpot half to three-quarters full with water and set on low heat.
Place oil into Mason jar. Place jar in water in crockpot to melt it.
Once the oil has liquefied, scrape out all cannabis from grinder and combine with oil in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated.
Place jar in crockpot, place lid on crockpot and let simmer on low for about 8 hours.
Remove jar from crockpot and let cool slightly.
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
Carefully pour the butter or oil through the strainer, scraping out as much as you can from the jar.
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
Once oil is cooled but not starting to solidify, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months.