bright chicken salad

12 Mar

photo-14Have some chicken in your fridge waiting to get cooked up, but not in the mood to roast, stir-fry, grill or stuff?

Why not simply sauté your chicken in a pan and create a colorful, flavorful and fun chicken salad!

Having this chicken salad on hand for dinner with a beautiful green salad, on fresh bread as a sandwich, or on it’s own is a delicious way to oppose the status quo.

Plus, leftovers make for a phenomenal lunch, and turmeric is said to be a great anti-inflammatory!

Here’s how:

Serves 2

Ingredients:

  • 1 medium sized piece, chicken breast, diced
  • 1 tbsp, olive oil
  • Pinch of sea salt
  • Grind black pepper
  • 1 tbsp, vegenaise
  • 1 tsp, paprika
  • 1 tsp, turmeric
  • 1 small apple, diced
  • 1 celery stick, diced
  • 6-7 walnuts, smashed
  • 2 wedges of lemon

Directions: 

1. Prep the chicken: Dice chicken breast into cubes. Add olive oil to a medium pan. Once olive oil heats up, add chicken breast and cook, mixing from time to time. Add salt and pepper and cook until center is no longer pink, 10-12 minutes.

2. Prep raw ingredients: Rinse and dice your apple, celery and cut two wedges from your lemon. Smash walnuts.

3. Marry the two: Once chicken is fully cooked, place into a mixing bowl. Add in the vegenaise, paprika, turmeric and mix thoroughly. Sprinkle in your apple, celery and walnuts, mix thoroughly. Finish with a bright splash of lemon, season to taste with additional spices, or sea salt + pepper.

Tastes great right away, but even better the next day!

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