f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

This easy chicken salad recipe uses leftover chicken for a great recipe remix idea. Serve your chicken salad over leafy greens for a lunch salad option or inside lettuce leaves for a fun lettuce wrap. This chicken salad is nice and creamy while also providing a satisfying crunch with the chopped radish and carrots. The grapes add a lovely added layer of sweetness. If you are low fodmap, only have 1 serving as avocado is only compliant in small quantities.

TweetSave
Yields3 Servings
Prep Time10 minsTotal Time10 mins

Ingredients

 2 cups Chicken breast, chopped
 ½ Avocado
 ½ cup Olive oil
 1 teaspoon Salt
 ¼ Medium lemon, juiced
 2 ounces Daikon radish, finely choppedabout 1 small, 3 inch piece
 4 ounces Carrots, finely choppedabout 2 medium carrots
 3 tablespoons Chives or green onions, fresh and finely chopped
 ½ cup Grapes, sliced into quarters
 1 teaspoon Black pepper(only if you have reintroduced)
Clear glass bowl with mixture of beige chunks of chicken, orange carrots and red grapes

Directions

1

Create your avocado mayo. Place 1/2 avocado, olive oil, lemon juice and salt into an immersion blender. You may also just mash together and stir in a bowl, but an immersion blender will create a creamier texture.

2

Take cold leftover chicken breast and dice 2 cups worth or use leftover shredded chicken

3

Prepare vegetables and fruit: Finely dice carrots and daikon radish. Chop individual grapes into quarters

4

Toss diced daikon, carrots and grapes with the chicken. Add in avocado mayo and stir well to combine

5

Sprinkle with black pepper (if you've reintroduced). Serve chicken salad over a green salad or on lettuce leaves for a chicken salad lettuce wrap.

Nutrition Facts

Serving Size 7.5 oz

Servings 3


Amount Per Serving
Calories 274.3
% Daily Value *
Total Fat 12.2g19%
Saturated Fat 2.3g12%
Cholesterol 72.3mg25%
Total Carbohydrate 13.9g5%
Dietary Fiber 3.5g15%
Sugars 8.4g
Protein 27.5g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 cups Chicken breast, chopped
 ½ Avocado
 ½ cup Olive oil
 1 teaspoon Salt
 ¼ Medium lemon, juiced
 2 ounces Daikon radish, finely choppedabout 1 small, 3 inch piece
 4 ounces Carrots, finely choppedabout 2 medium carrots
 3 tablespoons Chives or green onions, fresh and finely chopped
 ½ cup Grapes, sliced into quarters
 1 teaspoon Black pepper(only if you have reintroduced)

Directions

1

Create your avocado mayo. Place 1/2 avocado, olive oil, lemon juice and salt into an immersion blender. You may also just mash together and stir in a bowl, but an immersion blender will create a creamier texture.

2

Take cold leftover chicken breast and dice 2 cups worth or use leftover shredded chicken

3

Prepare vegetables and fruit: Finely dice carrots and daikon radish. Chop individual grapes into quarters

4

Toss diced daikon, carrots and grapes with the chicken. Add in avocado mayo and stir well to combine

5

Sprinkle with black pepper (if you've reintroduced). Serve chicken salad over a green salad or on lettuce leaves for a chicken salad lettuce wrap.

Chicken Salad

This Post Has 0 Comments

Leave a Comment

Your email address will not be published.