Recipe: Roast Chicken, Raspberry and Walnut Salad
This chicken salad comes with an excellent twist. Utilize left overs from the fridge or buy some rotisserie chicken on your next shopping trip.
Try this fun, healthy twist on classic chicken salad. Roast the chicken a few days ahead to make it faster to put this salad together. Or you can use leftover roast chicken or a store-bought rotisserie chicken.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
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
2 teaspoons fresh lemon juice
1 pound roast chicken breast, chopped into bite-size pieces
sea salt and pepper
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
Makes 4 servings.
Serving: ½ cup chicken salad, 2 cups dressed greens
Saturated fat 4g
From the book, Eat Fat, Get Thin, by Mark Hyman, MD