NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked chicken breast

1.5 tbsp Avocado oil mayonnaise

0.25 oz Pecan halves

0.5 cup Celery

2 tbsp Green onions

1 tbsp Fresh parsley

1 tsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Mixed baby greens

PREPARATION

• 1

  Place the pecan halves in a small dry skillet over medium heat, tossing frequently for 2-3 minutes until fragrant and golden brown.

• 2

  Dice the cooked chicken breast into bite-sized half-inch cubes and place them in a medium mixing bowl.

• 3

  Finely dice the celery and thinly slice the green onions, then add them to the bowl with the chicken along with the chopped parsley and dill.

• 4

  In a small separate ramekin, whisk together the avocado oil mayonnaise, lemon juice, sea salt, and black pepper until the dressing is smooth and emulsified.

• 5

  Pour the herb dressing over the chicken mixture and fold gently with a spatula until every piece is evenly coated.

• 6

  Roughly chop the toasted pecans and fold them into the salad just before serving to ensure they stay crisp.

• 7

  Arrange the mixed baby greens on a large plate or in a bowl and scoop the finished chicken salad directly onto the center.