Fruity Chicken Salad
- Isabel S.
- May 21, 2018
- 3 min read
I love a good cold chicken salad! It's great to be able to make it and have it throughout the week. It's also very easy to make it healthy! I love this one so much that I never seem to make another kind. As I'm writing this though I'm realizing I also really like curry chicken salad so stay tuned for that recipe soon! Anyway, I like the flavor combo with this salad. It has a little crunch, a little sweetness, a little saltiness, and tons of healthy fats/protein.
Now, I know some people out there are going to say, "gross, grapes in a chicken salad...yuck." I know some will say this because a few people have said that to me when I've served this to them, but they have all ended up loving it. Don't knock it, folks. Not only does it taste good, it also sneaks in a serving of fruit (and veggies).
In this recipe, I'm going to show how to do this with chicken tenders but you can actually make this with leftover chicken. My busy, working full time with 3 kids, peeps out there. The grocery store rotisserie chicken will save your life. Now, I will warn you many of those chickens are pumped full of nasty stuff so, buy good quality, but you gotta do what you gotta do. For dinner, have a rotisserie chicken with quinoa and a colorful veggie side/leafy green salad. Then, with the leftover chicken, make this salad. This way you won't get bored with eating rotisserie chicken and veggies all week. I think the key to being successful with a healthy lifestyle is to not make it boring. You can't expect yourself to succeed and not have cravings if you're eating the same thing every day of the week. I wouldn't be able to do that and stay sane or on track, that's for sure!
Another great thing about this kind of salad is it can be eaten multiple ways which again, will eliminate boredom. Eat it as a sandwich, with corn chips, or on top of a salad!
Ingredients
1 lb chicken tenders (or leftover chicken)
2 celery stalks
3 green onions
1/2 cup grapes (plus more if you want)
1 ripe, medium avocado
1 small carrot shaved
1/2 cup chopped pecans (more if you want)
1-2 TBSP organic mayo
Sea salt- to taste
Garlic powder- to taste (about 1/2 tsp)
Olive oil
Directions
Season chicken with about 1 tsp of salt, garlic powder, and a little pepper.
Add to a hot pan with a drizzle of olive oil and sear both sides until nicely browned (about 1 minute on each side). Turn the heat down to medium and cook 4-5 more minutes on each side. Check the largest piece to make sure it's cooked through and set aside to cool.
Chop celery, onions, and grapes add shaved carrots, pecans, and avocado and one TBSP mayo to a bowl. *
When chicken is cool enough to handle shred or chop it and add it to the bowl (the chicken doesn't have to be cold, just not hot). Stir everything together until well combined, add a little salt and the garlic powder, and taste. Slowly add more salt until it tastes how you like.
Enjoy cold and store in the fridge covered for 2 or 3 days.
* I only add one TBSP of mayo because the avocado makes it creamy enough for me but you can absolutly add more.
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