Deconstructed Chicken Salad on Arugula

Name: Deconstructed Chicken Salad on Arugula
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 null Cooked Chicken Breast; 4 cups Arugula; 1 stalk Celery; 1/4 null Red Onion; 1 small Avocado; 2 Tbsp Chopped Pecans

Recipe by Jaclyn Irwin

Ingredients

Cook Time

Prep Time

15m

Ingredients

Serves 02

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.

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.

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