This was such a refreshing new take on chicken salad! I ate this in a lettuce wrap but you can easily put it on top of some spring mix and top it with some diced avocado for a more filling meal. This recipe makes 3-4 servings but you can easily double or triple it to bring to a picnic or to make more to eat for lunches throughout the week. I roasted one large chicken breast and let it cool before dicing it but you could easily use a rotisserie chicken.
- 2 cups cubed chicken
- 1/2 cup diced strawberries
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup sliced toasted almonds
- 1-2 tbsp chopped basil
- 3 tbsp mayonnaise
- 2 tbsp lemon juice
- 1 tsp poppy seeds
- salt and pepper to taste
Combine cubed chicken, strawberries, red onion, celery toasted almonds and basil in a large bowl and toss.
Combine mayo, lemon juice, poppy seeds and salt and pepper in a separate bowl and stir to combine.
Pour dressing over chicken mixture and gently fold until everything is evenly coated.
Serve in lettuce wraps, over spring mix or just plain. Enjoy!
Recipe by The Real Food Dietitians