This simple meal is a colourful and healthful spin on traditional chicken salad. To make construction easier, roast the chicken a few days ahead of time, or use leftover roast chicken or a rotisserie chicken from the grocery store.
Ingredients
Salad with chicken:
- 1/2 cup walnuts, chopped
- 1 rib celery, finely chopped
- 1 tablespoon organic mayonnaise
- 1 finely sliced tiny shallot
- 2 1/2 teaspoons fresh herbs, chopped (dill, parsley, cilantro, tarragon, or thyme)
- 2 tablespoons freshly squeezed lemon juice
- 1 pound roast chicken breast, cut into bite-size pieces
- 8 oz. salad greens
- 1 peeled, pitted, and sliced avocado
- 1 cup of fresh raspberries
Vinaigrette:
- 2 tbsp of walnut oil
- 1 teaspoon of vinegar (champagne, raspberry or red wine)
- Season with salt and pepper to taste.
Directions
- In a medium mixing bowl, combine the walnuts, celery, mayonnaise, shallots, herbs, and lemon juice until thoroughly combined. Toss in the chopped chicken breast to coat evenly. Season with salt and pepper to taste.
- To construct the entrée, divide the greens among four dinner plates. Whisk together the oil and vinegar until incorporated, then season with salt and pepper to taste.
- Drizzle some water over the greens. Mound the chicken salad on top of the greens in four pieces. Finish with the sliced avocado and raspberries around the dish for a stunning appearance!
Information about nutrition (per serving)
This recipe serves 4 people.
450 calories
34 g total fat
4 g saturated fat
55 mg cholesterol
7 g fibre
26 g protein
14 g carbohydrate
Sodium content: 151 mg