Healthy Chicken Salad
April 18, 2016
This recipe has a lot of ingredients, but comes together quickly & makes a great summertime meal. This also makes 4 to 5 delicious chicken salad sandwiches on your favorite bread. Whenever possible use organic ingredients.
Serves: 2 to 3
1 Mix the first 9 ingredients (yogurt through black pepper) in a medium glass bowl till well combined. Cover & refrigerate till you finish prepping the other ingredients.
2 Image: Prepped ingredients.
3 Add remaining ingredients (chicken through chia seeds) to yogurt mixture & toss gently till combined. Cover & refrigerate 4 to 8 hours to allow the ingredients to marry & attain maximum flavor.
4 Stack 2 lettuce leaves on each plate or a hefty handful of super food greens. Add chicken salad atop the lettuce or greens & serve.
Tips & Suggestions
1 For the cooked chicken meat; pull the meat off a 1/4 of a rotisserie cooked grocery store chicken...this will yield the 1 cup needed. You can also use leftover chicken or turkey meat or cook up a boneless, skinless chicken breast.
2 If you have one, use a Foodsaver or other brand of vacuum sealer machine to seal the remaining rotisserie chicken, label, date & freeze.
3 Use the green leafy part of the bok choy as part of the serving greens. Tear it up & add it to the chicken salad or save it to use in a salad, it should last about a week in the frig.
4 Add 1/3 cup of any fresh vegetable you need to use up, such as red bell pepper cut into short strips or raw asparagus spears (cut off woody part of stem) & cut into thirds.
5 Chicken salad will last in frig about 2 days. Do not freeze.
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