Chicken Salad
A versatile, protein-packed salad built on tender chicken and crisp vegetables with your choice of dressing and mix-ins. Swap proteins, greens, vegetables, and toppings to create endless flavor combinations.
Ingredients
Method
If the chicken is not already cooked, poach or grill it until internal temperature reaches 165°F, then cool completely and cut into bite-sized cubes.
Wash and dry the lettuce, then chop into bite-sized pieces. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and dice the celery.
In a large mixing bowl, combine the chopped lettuce with the cucumber, tomatoes, red onion, and celery.
Add the cubed chicken to the greens and vegetables.
In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and black pepper until emulsified.
Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
Divide the salad between bowls or plates. Top with chopped pistachios, sesame seeds, and fresh parsley. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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