Description
This mayo free chicken salad is gluten free, dairy free and oh so tasty! Enjoy it in a lettuce wrap, over greens or as a sandwich or wrap.
Ingredients
Scale
For the Maple Ginger Dressing:
- 2 Tbsp. cider vinegar
- 2 Tbsp. maple syrup
- 1 tsp. grated ginger
- 1/4 cup olive oil (organic, extra virgin)
- 1/2 tsp. sea salt
- 1/2 avocado
For the Salad Base:
- 1 1lb. chicken breast or tenders, cooked and diced
- 1 Tbsp. olive oil
- Sea salt and freshly ground black pepper to season the chicken
- 1 apple, diced
- 1 cup grapes, halved
- 2 Tbsp. chives, minced
- 2 stalks celery, diced
- 8 large romaine leaves
- 1/4 cup roasted cashews, chopped (optional)
Instructions
- Make the vinaigrette in a blender or Nutri-bullet and set aside.
- Season the chicken with a little olive oil, salt and pepper and cook in a skillet over medium-high heat until the chicken is cooked through and no longer pink. Let the chicken cool for a few minutes.
- While the chicken is cooking, dice the apple, halve the grapes, mince the chives and dice the celery and place them in a large mixing bowl.
- Put all of the salad ingredients into a large mixing bowl. Add the vinaigrette and mix well.
- Serve over chopped romaine or use a full romaine leaf as a bed or a wrap for the chicken salad.
Notes
- Use a rotisserie chicken to cut down on prep time if you prefer.
- Add chopped cashews or walnuts to the chicken salad, if not eating nut free.