Spring Chicken Salad

What do all these seemingly unrelated foods have in common? They’re ingredients for chicken salad, of course.
This fresh, flavorful dish would make a great start for yummy sandwiches, salads, or wraps as the weather get warmer. Plus, it includes a healthy mix of fruits and vegetables, proteins, and fats that will nourish your body as well as satisfy your taste buds. Put this salad between a couple slices of Canyon Bakehouse Gluten Free 7 Grain Bread, then add a handful of fruit salad or a side salad for a healthy, balanced lunch.
Ingredients:
  • 1 lb. Blackwing Organic Chicken Breast, boiled and shredded
  • 3 Eggland’s Best Organic Eggs, hard boiled
  • 1 red apple, diced
  • 3 green onions, chopped
  • 1/2 cup Woodstock Dill Pickles, diced
  • 2 stalks celery, diced
  • 1/2 cup grapes, chopped
  • 1/4 cup cooked bacon slices, chopped
  • 1/2 cup Now Foods Raw Pecans, chopped
  • 1/2 cup Follow Your Heart Vegenaise
  • 1/4 tsp. Simply Organic Black Pepper
  • 1 tsp. Bob’s Red Mill Sea Salt
Directions:
  1. You can either use left over chicken from last night’s dinner and boiled eggs from Easter, or you can boil the chicken for 20 minutes and the eggs for about 8 minutes in a pot of chicken broth or water.
  2. If you cook everything fresh, you’ll have to drain the pot, let everything cool, and then peel and chop the egg and shred the chicken with a fork.
  3. If you haven’t chopped your fruits and veggies and other ingredients, now is the time to do it.
  4. When all your ingredients are prepared, combine everything in a large mixing bowl. For the best flavor you can refrigerate the salad covered for an hour.

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=25170&origin=detail&servings=8&metric=false

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This entry was published on April 6, 2015 at 4:42 pm. It’s filed under Healthy eating, Recipes and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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