Cannabis-infused chicken salad recipe

Marijuana edibles have evolved into a much more formal choice than they were at one point. Not everyone wants to chow down on a brownie or candy, which are the base of many cannabis recipes you will find online. If you are seeking a low-key marijuana edible recipe that can be made in under an hour, if you already have cannabis oil on hand, then this spicy infused sandwich filler might be just what you’ve been looking for. For those who don’t have access to premade oils, we have included a handy guide on how to make marijuana oil using a tool that is already in almost everyone’s kitchen; A slow cooker.

How to make marijuana oil using a slow cooker

Makes: 1 cup of cannabis oil
Duration: 8 hours and 10 minutes

Ingredients

• 1 cup of cannabis bud flower or leaf trimmings (or ¼ cup of kief)
• 1 cup of cooking oil (olive is preferred, but not necessary)

Tools

• cheesecloth
• 1 weed grinder
• 1 slow cooker
• 1 mixing tool
• 1 glass mason
• 1 elastic
• 1 spouted measuring cup

Instructions

1. Grind the herb using a grinder or scissors. (This is not necessary for kief)
2. Add the cannabis grind and cooking oil to a slow cooker.
3. Set the slow cooker to the lowest heat setting, then gently stir the bud grind into the oil and ensure all have been submerged; otherwise, you won’t be able to extract all the THC.
4. Cover the slow cooker and leave the mixture to infuse for 8 hours. Check on it occasionally, but generally, no more than the odd stir is necessary. If your mixture does appear to be scalding, you can add a small amount of water at any point.
5. Once the infusion is complete, it is time to strain the mixture, use an elastic to attach a few layers of cheesecloth over the spout of a clean mason jar and pour the oil into a measuring cup to make this easier. The flow needs to be slow to avoid a massive mess, so go slow and be patient.
6. Once the mixture is strained, it can be stored or used immediately.

How to make marijuana oil using a slow cooker

Makes: 4 servings
Duration: 1 hour

Ingredients:

• 1 pound of boneless and skinless chicken breasts
• ¼ cup of chicken broth
• 3 tablespoons of mayonnaise
• 3 tablespoons of diced green onions
• 4 teaspoons cannabis oil (olive or coconut)
• 1 teaspoon of freshly diced garlic
• ¼ teaspoon turmeric
• ½ teaspoon of fresh chilli powder
• ¼ teaspoon curry powder
• ¼ teaspoon sea salt (or another alternative)
• ¼ teaspoon black pepper
• ¼ teaspoon roasted red pepper
• 4 sandwich rolls

Tools:

• 2 forks
• 1 baking dish
• 1 spatula
• 1 mixing spoon
• 1 medium mixing bowl

Instructions:

1. Preheat the oven to 350° Fahrenheit.
2. Place the chicken breasts into a baking dish and pour the broth on top.
3. Add the salt and pepper to the chicken breasts then bake for 25-30 minutes.
4. Remove the cooked chicken pieces from the oven and allow them to cool completely before handling.
5. Once cool, add the chicken breasts to the mixing bowl one at a time, shredding each one as you go. (The size of the pieces doesn’t matter, however, the thinner they are, the better they will combine with the spices.)
6. After the chicken is all shredded, add the rest of the ingredients to the mixing bowl.
7. Use a spoon or fork to thoroughly combine the pieces until they are evenly coated in spice and dressing.
8. Divide the chicken into four portions and serve it over top of salad, bread, wraps or buns.

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