Healthy chicken salad recipes

Chicken Salad With Herbs

4 servings

Ingredients:

2 pounds boneless chicken
2 tablespoons olive oil
1 tablespoon coconut oil
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh cilantro, chopped
1 red bell pepper, deseeded and chopped
2 cucumbers, chopped (CT), or 8 oz. mushrooms, sliced (PT)
2 small oranges, peeled and sliced (CT), or green apple (PT)
1 red onion, chopped
4-6 cups fresh salad greens (CT), or spinach (PT)
½ cup toasted almonds or sesame seeds

Dressing:

½ cup sherry wine
1 tablespoon Dijon mustard
1 teaspoon kosher salt
2 shallots, finely chopped
½ cup extra virgin olive oil
¼ teaspoon freshly ground black pepper  

1. In a medium saucepan, over medium heat, add the olive oil andcoconut oil. Add the chicken breasts to the heated oil. Cook the chicken on both sides, until brown. About 10 minutes perside.
2. Remove from pan and set aside to cool.
3. Meanwhile, mix the dressing ingredients in a covered jar and shake.
4. Slice the cooled chicken lengthwise into strips.
5. In a large bowl, combine the herbs, veggies, and salad greens. Toss gently. Add the chicken strips and dressing. Toss gently.
6. Top with toasted almonds and sesame seeds. Serve immediately.

CT: Eat only the white meat (breast).
PT: Eat only the dark meat (legs and thighs).

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