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Chicken Salad with Almonds, Turmeric and Celery Leaves

Chicken salads are a great protein packed lunch option to make ahead and take on the go. Perfect in a lettuce cup, scooped up with crackers, mounded in the middle of a chopped salad with veggies or simply on its own! This salad has added health benefits of almonds, turmeric and freshly ground pepper, as well as mayonnaise made with avocado oil. And don't throw away those celery leaves - they, along with the celery diced up, provide powerful antioxidant and anti-inflammatory nutrients.

Course Lunch, Salad
Keyword almonds, chicken salad, turmeric
Servings 4 servings
Author Christina Shoup

Ingredients

  • 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

  1. 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 .