Popular Conditions & Diets
Ingredients
12
Serves
2
Recipe by Jaclyn Irwin
Ingredients
12
Serves
2
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
or to taste
1/4 tsp
Black Pepper
Quick Meal
Lunch
Gluten-Free
or to taste
1
Cooked Chicken Breast
shredded
4 cups
Arugula
1 stalk
Celery
sliced
1/4
Red Onion
sliced thin
1 small
Avocado
sliced or cubed
2 Tbsp
Chopped Pecans
toasted or raw
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.
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.
