This simple chicken salad is ideal for healthy lunchboxes. For an extra dose of good fat stuff the salad into avocados.
Ingredients
454 gm
Chicken breast, roasted
(cooked; chopped)
1/4 cup
Parsley, fresh
(minced)
3/4 cup
Pecans
(chopped; (85 g/ 3 oz))
1/2 small
Red onion
(chopped)
1 large stalk(s)
Celery
(chopped (40 g/ 1.4 oz))
1/2 cup
Mayonnaise
(paleo; (110 g/ 3.9 oz) - you can make your own mayo)
1 tbsp
Lemon juice
1 tsp
Grainy mustard
(wholegrain; (18 g/ 0.6 oz))
1 tsp
Salt
(or to taste)
1/2 tsp
Black pepper
1 head
Lettuce, butterhead (Boston)
(green; such as butter; little gem or romaine lettuce (200 g/ 7 oz))
Instructions
In a medium bowl combine the chopped chicken, parsley, onion, pecans, celery, salt, and pepper.
In a small bowl mix together the mayonnaise, lemon juice, and mustard.
Add the dressing to the chicken and toss to combine.
Divide the chicken salad between the lettuce cups and serve. Chicken salad will keep in the refrigerator for up to 5 days. Be sure to store the lettuce leaves separately and always top with the salad just before serving.
