Deconstructed Chicken Salad on Arugula
Recipe by Jaclyn Irwin
Ingredients
12
Serves
2
This chicken salad has all of the components you love from a classic chicken salad, but it’s served over arugula for a lighter option. If you want it on a sandwich, feel free to use whichever bread you like best! Use leftover cooked chicken breast, or rotisserie style chicken and shred for an easy meal-prep friendly salad. This is great for diabetes, kosher, low sugar, anti-inflammatory, IBS and gluten-free diets.
Quick Meal
Lunch
Gluten-Free
Ingredients
1 1/2 Tbsp
Mayonnaise
1 tsp
Dijon Mustard
1 1/2 Tbsp
Lemon Juice
4 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
1
Cooked Chicken Breast
4 cups
Arugula
1 stalk
Celery
1/4
Red Onion
1 small
Avocado
2 Tbsp
Chopped Pecans
Instructions
1
In a small bowl, mix together the mayonnaise, dijon mustard and lemon juice and then pour in the olive oil and mix well to combine. Season to taste with salt and pepper. Use half to add to the shredded chicken and mix and reserve the remainder for the salad.
2
Divide the arugula onto plates or bowls, and top with chicken, celery, red onion , avocado and pecans.
3
Drizzle the remaining dressing on top and season with additional salt and pepper. Serve and enjoy!
4
Substitutions: No dijon mustard: use honey mustard. No arugula: use spinach, mixed greens, romaine or other green. No red onion/celery: omit or use sliced radish for crunch. Nut-free: omit the pecans, opt for sunflower seeds or hemp seeds, or omit.
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
