This recipe from Functional Medicine Director Mark Hyman, MD, is colorful, healthy twist on 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 store.
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For the chicken salad:
½ cup chopped walnuts
1 large celery rib, finely chopped
¼ cup organic mayonnaise
1 small shallot, finely chopped
2 ½ tablespoons chopped fresh herbs (dill, parsley, cilantro, tarragon or thyme)
2 teaspoons fresh lemon juice
1 pound roast chicken breast, chopped into bite-size pieces
8 ounces salad greens (spring mix, arugula, baby kale or romaine)
1 avocado, peeled, pitted, and sliced
¾ cup fresh raspberries
For the vinaigrette:
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.
Nutritional analysis (per serving)
Makes 4 servings.
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