TrulyWell Healthy Chicken Salad

This is the perfect recipe if you’re craving a satisfying chicken salad that’s not going to get you off track and bursting with flavor from fresh herbs and red onion. You will never guess that it’s mostly made with Greek yogurt! Adding a bit of avocado mayonnaise gives it that real chicken salad texture and flavor without using a canola based mayonnaise, which is GMO.

Add the chicken salad as a delicious filling to my cuke shooters. These are perfect for a midsummer lunch, summer soiree appetizer, or as a dinner paired with a whole grain such as wild rice or bulgar. I love using the chicken salad in lettuce cups too for a perfect lunch or a light dinner. Buon appetito!

Yields 4 servings

Prep your chicken

Ingredients

• 2 skinless organic chicken breasts

• Avocado oil

• Salt & Pepper

Preparation

1. Preheat oven to 450*.

2. Line a 9 x 13 baking dish with parchment paper

3. Brush on or spray both sides of chicken breasts with avocado oil. Sprinkle liberally salt and pepper on both sides of chicken breasts.

4. Bake chicken breasts until the juices run clear and the thickest part of the chicken registers an internal temperature of 160º F with a meat thermometer, about 20 minutes. The time will depend on the thickness of your chicken breasts.

5. Remove the baking dish from the oven, tent it with foil and let the chicken rest for another 5 minutes to rest. This makes for a tender a delicious chicken breast every single time!

6. Chop the chicken breasts into small cubes.*

*You can proceed to making the chicken salad or make extra or set some aside for salads or tacos during the week.

Time to make the salad!

Ingredients

• 2 cups baked (recipe above) or organic rotisserie chicken (Whole Foods sells)

• 1/2 cup diced red onion

• 1/2 cup plain 2% Greek yogurt (take out a tablespoon from the measuring cup)

• 1/4 cup avocado mayonnaise (Primal Kitchen’s is my favorite)

• 1 tbsp freshly squeezed lemon juice

• 1 stalk celery, finely chopped

• 1 tbsp chopped fresh tarragon (or dill)

• 1 tbsp chopped fresh parsley

• 1 tsp dijon mustard

• 1 tsp red wine or champagne vinegar (not balsamic)

• Salt & pepper to taste

• 1/4 cup toasted (unsalted) almond halves or pecans (optional)

Preparation

1. In a medium bowl, add chicken, red onion, yogurt, mayo, lemon, celery, fresh herbs, mustard, vinegar, salt and pepper, toasted nuts (optional.) Stir gently to mix well and adjust salt to taste if necessary.

2. Refrigerate at least 20 minutes, but keep in mind that longer is best as nothing beats the summer heat better than a cool chicken salad.*

*Enjoy my GetFitMom Chicken Salad in lettuce cups or as a delicious filling in my cuke shooters!