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
- 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
In a medium mixing bowl, combine the poached & diced chicken, walnuts, apples, cranberries, and celery.
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.
Stir everything until it's combined and mixed well. Taste and add more salt or seasonings if desired.
Top with some rosemary or dried sage, and serve on some lettuce boats or whatever you'd like!