As I’ve said before, we almost always have salad for lunch.
It’s quick, easy, nutritious, and easily incorporates leftover meats, or veggies that I have pre-cut. Yesterday I made bone broth (recipe coming soon!), so I used the cooked chicken from that to make a delicious chicken salad for lunch, which I served over field greens. Once again, I rarely measure, so feel free to experiment with these measurements!
Organic Chicken Salad
- 1 lb (appx) cooked & chopped chicken (baked, boiled, rotisserie, etc.)
- 1/2 gala apple (any apple will do)
- 1/4 purple onion, chopped finely
- 1/2- 1 C. mayonaise (avoid “light” mayo, it replaces whole foods like egg yolks with chemicals – ick!) OR 1/2 C. yogurt (once again, use plain whole milk yogurt, not “light” or “non-fat.” I use home-made raw yogurt, recipe to come!)
- 1-2 T. white wine vinegar or raw apple cider vinegar – don’t skip this one! it adds a little “tang” to offset the creaminess of the mayo
- fresh basil – 4-5 leaves, chopped (dried works fine if you don’t have fresh)
- handful of raisins, dried cherries, or dried cranberries
- salt & pepper to taste
- garlic powder to taste
yield: 2 adults & 1 child
I will throw in any produce that I need to use from the fridge, from cucumber and celery, to grapes – have fun and experiment!
Mix all ingredients in a med size bowl and serve over field greens, and top with a drizzle of organic olive oil and balsamic vinegar.
*a note on greens: the darker the color, the more nutrient rich they are, so curly green or red lettuce is a much better option than romaine hearts or iceburg, which are nearly nutrient-void