Pre-made, portable meals are my favorite, especially this time of the year when school and sports have ramped back up. Like so many with school aged kids, sports schedules and after school activities has us all over town in the afternoon and evenings, not to mention weekends! Maintaining a healthy lifestyle means running through a drive thru for a meal is just not an option for me and I rely on protein-packed dishes like this to eat on the go.
This roasted chicken salad is delicious and packs a powerful punch with anti-inflammatory nutrients. It leaves out the typical sweetened dried cranberries (though I still sometimes add a few) and heavy canola oil based mayo that so many chicken salads have. One of my favorite portable meals is a container with chopped up arugula or spinach drizzled with a little olive oil and salt and topped with this chicken salad and sliced radish or cherry tomatoes. It takes less than 5 minutes to throw together and I’m always so happy I did.
Cheers,
Christina
Chicken Salad with Almonds, Turmeric and Celery Leaves
Ingredients
- ⅓ cup avocado mayonnaise
- 1 tsp ground turmeric
- ½ tsp freshly ground black pepper
- 1 tsp kosher salt
- 1-2 tsp whole grain mustard
- 3 celery stalks, chopped
- ¼ cup celery leaves, chopped
- ½ cup raw sliced almonds, toasted
- ¼ cup parsley, chopped
- 3 scallions, sliced
- 3 cups roasted chicken, chopped
Instructions
- In a medium bowl, add all ingredients except the chicken and mix until well combined. Add chopped chicken and mix. *Taste for seasoning – if more tang is desired, try adding a touch more mustard or a splash of white wine vinegar. If you'd like a stronger turmeric flavor, add more (depending on the brand and freshness, flavor can vary.) For a hint of sweetness, sprinkle in a few unsweetened dried cranberries or raisins .
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