Name: Chicken Salad 2 Ways
Prep time: 10 min
Total time: 10 min
Cuisine: lunch
Ingredients: 2-3 roast chicken breasts or 2 heaping cups of shredded cooked chicken; 2 heaping tablespoons avocado mayo; 2 heaping tablespoons of your favorite store bought pesto; zest of 1/2 lemon; 10 fresh basil leaves (or more); 1/4 – 1/3 cup walnuts; salt and pepper to taste; 1 heaping handful of spinach, roughly chopped; 2-3 roast chicken breasts or 2 heaping cups of shredded cooked chicken; 2 heaping tablespoons avocado mayo; 2 teaspoons high quality curry powder; salt and pepper, to taste; 1/3 cup chopped red grapes; 1 celery stalk, chopped; 1 teaspoon red pepper flakes; 1 heaping handful of spinach, roughly chopped

Ingredients

Scale

Lemon Basil Pesto Chicken Salad

2–3 roast chicken breasts or 2 heaping cups of shredded cooked chicken
2 heaping tablespoons avocado mayo
2 heaping tablespoons of your favorite store bought pesto
zest of 1/2 lemon
10 fresh basil leaves (or more)
1/4 – 1/3 cup walnuts
salt and pepper to taste
1 heaping handful of spinach, roughly chopped

Curried Chicken Salad

2–3 roast chicken breasts or 2 heaping cups of shredded cooked chicken
2 heaping tablespoons avocado mayo
2 teaspoons high quality curry powder
salt and pepper, to taste
1/3 cup chopped red grapes
1 celery stalk, chopped
1 teaspoon red pepper flakes
1 heaping handful of spinach, roughly chopped

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Instructions

For both chicken salad recipes, I like to mix the shredded chicken with the mayo and seasonings first.

Then add in the greens. Toss with a fork helps keep it airy and not mushy.

Notes

Can be made ahead of time and kept in an air tight container for 5 days.

Prep Time: 10
Category: chicken
Method: oven
Cuisine: lunch