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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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
2 tablespoons walnut oil
1 tablespoon vinegar (champagne, raspberry or red wine)
Salt and pepper, to taste
- 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, as needed.
- 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 to top off a beautiful presentation!
Nutrition information (per serving)
Makes 4 servings
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.