Lightened up chicken salad accompanied by apples, walnuts, celery, & dried cranberries!
My husband always asks me to make chicken salad. He’s super busy and works from home a lot so he needs something easy to throw together for lunch or he won’t eat a real meal. I make this chicken salad on a weekly basis, and it’s great because we can alternate eating it on either lettuce boats, a whole grain wrap, or over a salad. It’s also super easy to prep!
I use avocado oil mayo in my chicken salad! I have tried quite a few brands but my absolute favorite is chosen foods. Their avocado oil mayo is non gmo, paleo, and it’s made with cage free eggs and 100% pure avocado oil. It also tastes amazing, highly recommend.
This particular chicken salad recipe is perfect for fall. It has diced apples, celery, walnuts, and dried cranberries. I top mine with some chopped rosemary or dried sage.
Autumn Chicken Salad
Ingredients
- 1 lb. boneless & skinless chicken breast poached & then diced
- 1 apple chopped
- 1/4 cup sliced walnuts
- 1/3 cup dried cranberries
- 1/3 cup chopped celery
- 1/2 cup avocado oil mayo
- 1 tbsp red wine vinegar
- 1 tbsp dijon
- 1 tbsp fresh lemon juice
- 1/4 tsp garlic powder
- salt & pepper to taste
- finely chopped rosemary or dried sage for garnish
- lettuce boats optional
Instructions
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In a medium mixing bowl, combine the poached & diced chicken, walnuts, apples, cranberries, and celery.
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In a small mixing bowl, whisk together avocado oil mayo, red wine vinegar, dijon, lemon juice, and the seasonings, then add it to the mixing bowl with the chicken.
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Stir everything until it's combined and mixed well. Taste and add more salt or seasonings if desired.
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Top with some rosemary or dried sage, and serve on some lettuce boats or whatever you'd like!
