This chicken salad recipe can be as healthy (or unhealthy) as you want. Full Belly Whole Heart has provided a fun, simple recipe that you can change to your taste.
This article was provided by Full Belly Whole Heart
Oh chicken salad, how I love you. The great thing about chicken salad is that you can make it as healthy or unhealthy as you want, and you can add so many different things to it! I usually make a big batch and eat it for lunch throughout the week.
Before I got on the clean(er) eating train, I thought ALL mayo was bad for you. As it turns out, mayo, like many foods that are typically unhealthy, are unhealthy because of the specific ingredients used. Choose healthier ingredients and BAM, you have healthier mayo. There is even mayos that are Whole30 compliant! My favorite mayo is Primal Kitchen’s avocado oil mayo. It’s Whole30 compliant and tastes great! My second favorite mayo is Sir Kensington’s avocado oil mayo. Sir Kensington’s isn’t compliant on a Whole30 but is a great option for every day mayo-ing.
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Chicken salad is the bomb. It takes literally no time to make and lasts for several meals! It’s also next to impossible to grow tired of because you can add so many different things into the mix and serve it in so many ways. My favorite ways to serve it are over mixed greens or wrapped up in a tortilla.
For a long time, I would make this particular chicken salad recipe with walnuts and dried cranberries. Don’t get me wrong that combo is dynamite, but it requires you to have two separate ingredients on hand. Nothing is more annoying than getting halfway through the recipe just to find out you’re all out of cranberries. Solution? Buy a cranberry nut mix! I purchased an omega-3 nut mix from Trader Joe’s that contains cranberries, walnuts, pecans, almonds, pumpkin seeds and pistachios! The nut mix adds a great crunch to the chicken salad, the cranberries give it a nice bit of sweetness, and everything you need is in one bag.
Ingredients (4-5 servings):
- 1/2 rotisserie chicken, shredded
- 1 cup cranberries and mixed nuts, chopped
- 1/2 cup onion, diced (red onion preferred)
- 1/2 cup avocado oil mayo
- Juice of 1/2 a lemon
- Salt & pepper, to taste
Instructions:
- Combine all ingredients in a bowl and stir! It’s that easy.
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- Don’t forget to chop the nuts into smaller pieces
- Best when refrigerated for at least 1 hour
Happy munching! : )
**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! 
