Fruity Chicken Salad
- Isabel S.
- Mar 15, 2017
- 2 min read
Chicken salad can be eaten as a sandwich, with corn chips, on a green salad, or even by itself. It's great to make at the beginning of the week so you'll have a big batch for lunches or if you're too tired to make dinner. I usually also make a few extra chicken tenders while I'm cooking the chicken to add to green salads for a healthy but
filling lunch!
This is my husbands plate. He loves white bread so I balance that unhealthiness by buying unbleached organic homemade white bread from my local market. Also, I buy "healthier" soda. This ginger beer is made with cane sugar, has whole pieces of real ginger and has no caffeine. As always, there is a serving of veggies like steamed broccoli as well as the vegetables and fruit in the chicken salad. I usually eat mine with corn chips instead of as a sandwich.
Ingredients
1 Lb Chicken tenders
1/2 Cup slices Grapes
2 Green onions
2 stalks of Celery
1/2 shaved carrot
1/2-1 avocado
2 TBSP Mayo or greek yogurt (or see Avocado Mayo post)
1/2 cup Pecans
1 tsp turmeric
Salt to taste
Garlic powder to taste
Lemon pepper to taste
Cayenne pepper to taste
Olive oil
Directions
-Season chicken with a healthy amount of spices
-Heat olive oil in large pan
-Cook chicken approx 5 mins per side
-Let chicken cool while you chop rest of ingredients
-Add grapes, green onions, celery, avocado and pecans to bowl
-With kitchen scissors cut chicken, making sure to discard the vein of gristle that is usually present at the end.
-Add mayo and spices- start low and taste as you go. You can always add more but you can't take away!
Tip- Add avocado right before eating, either to the whole portion or add appropriate amount to your single serving. I make mine the night before, with the avocado, and will eat it the next day but any longer and avocado gets a little too brown. Keep in mind that without the avocado the salad will be a dry. When you add the avocado be sure to mix well so it will have a mayo-like consistency to moisten the salad.
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