Deconstructed Chicken Salad
Recipe by Jaclyn Irwin
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.
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.
Divide the arugula onto plates or bowls, and top with chicken, celery, red onion (if using), avocado and pecans (if using).
Drizzle the remaining dressing on top and season with additional salt and pepper. Serve and enjoy!
Substitutions: No dijon mustard, use honey mustard. No arugula: use spinach, mixed greens, romaine or another green. No red onion/celery, omit or use sliced radish for crunch. Nut free: omit the pecans, opt for sunflower seeds or hemp seeds.
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