Try this fun, healthy twist on classic chicken salad. Roast the chicken a few days ahead to make it faster to put this salad together. Or you can use leftover roast chicken or a store-bought rotisserie chicken.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
For the chicken salad:
½ cup chopped walnuts
1 large celery rib, finely chopped
¼ cup organic mayonnaise
1 small shallot, finely chopped
2 ½ tablespoons chopped fresh herbs (dill, parsley, cilantro, tarragon, or
2 teaspoons fresh lemon juice
1 pound roast chicken breast, chopped into bite-size pieces
sea salt and pepper
8 ounces salad greens (spring mix, arugula, baby kale, or romaine)
1 avocado, peeled, pitted, and sliced
¾ cup fresh raspberries
For the vinaigrette:
2 tablespoons walnut oil
1 tablespoon vinegar (champagne, raspberry, or red wine)
salt and pepper
- Combine the walnuts, celery, mayonnaise, shallots, herbs, and lemon juice in a medium bowl and stir together until well mixed.
- Add the chopped chicken breast and toss to coat evenly. Season with salt and pepper, as needed.
- To assemble the dish, divide the greens into four portions on dinner plates.
- Whisk the oil and vinegar together until combined and season with salt and pepper to taste. Drizzle around the greens.
- Divide the chicken salad into four portions and mound on top of the greens.
- Add the sliced avocado and the raspberries around the edges of the plate.
Makes 4 servings.
Serving: ½ cup chicken salad, 2 cups dressed greens
Saturated fat 4g
From the book, Eat Fat, Get Thin, by Mark Hyman, MD