Chicken Salad With A Twist

Enhancing Chicken Salad with Nutrient-Packed Vegetables

By incorporating vegetables rich in nutrients, you can transform the traditional chicken salad into a flavorful and wholesome dish.

It always surprises me that this is one of my most requested recipes. From teaching wellness classes to hosting "muscles and mimosas", this one is always the surprise hit.

"I normally don't eat chicken salad because of the ingredients but you've made this one healthy and still delicious"

This is my "go to" for myself and clients because it is easy to make and makes enough to have on hand throughout the week. I use sourdough or whole wheat bread to make sandwiches for kids' lunches and eat it alone or on top of a bed of greens for a quick lunch for myself.

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Ingredients

• 2-3 chicken breast, cooked and shredded

• 1 red or orange bell pepper, diced

• 2-3 stalks celery, diced

• 2 cups spinach, shredded

• 1/2 cup carrots, shredded (optional)

• 1/2 cup red onion, diced

• Mayo to desired consistency (I use about 3/4 - 1 cup)

• Salt, pepper, and garlic powder to taste

  
  

directions

Mix all ingredients until well blended.

High fat, low carb eaters should skip the carrots and have this as is or on top of a bed of spinach. Feel free to toss the spinach in extra virgin olive oil and red wine vinegar. Those of you on the "Don't Eat Crap" plan can have it with sourdough, whole wheat, or sprouted grain bread.

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Get creative and modify to your taste while staying in the same food category. Please comment with questions and feedback. Enjoy!