This quick recipe is a colorful, healthy twist on the classic chicken salad. Roast the chicken a few days ahead to make assembly faster, or use leftover roast chicken or a rotisserie chicken from the grocery store.
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Chicken salad:
1/2 cup chopped walnuts
1 large celery rib, finely chopped
1/4 cup organic mayonnaise
1 small shallot, finely chopped
2 1/2 tablespoons chopped fresh herbs (dill, parsley, cilantro, tarragon or thyme)
2 teaspoons fresh lemon juice
1 lb. roast chicken breast, chopped into bite-sized pieces
8 ounces salad greens (spring mix, arugula, baby kale or romaine)
1 avocado, peeled, pitted and sliced
3/4 cup fresh raspberries
Vinaigrette:
2 tablespoons walnut oil
1 tablespoon vinegar (champagne, raspberry or red wine)
Salt and pepper, to taste
Makes 4 servings
Calories: 450
Total fat: 34 g
Saturated fat: 4 g
Cholesterol: 55 mg
Fiber: 7 g
Protein: 26 g
Carbohydrate: 14 g
Sodium: 151 mg
— Recipe courtesy of Mark Hyman, MD.
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