A healthy, refreshing take on typical chicken salad.
This recipe swaps out traditional mayo, which is full of inflammatory industrial seed oils, for Little Farms clean, Good Fat Mayo (the only oil in it is olive oil!!), and replaces dried fruit (which typically has added sugar) with fresh Spanish berries.
The result is a light and refreshing chicken salad, thanks to the juicy, just-sweet-enough berries, crunchy almonds and celery, and fragrant mint and basil. The sauce adds a bit of tang and creaminess enhancing the ingredient’s natural flavors.
From a nutrition perspective, this salad checks all the boxes. It’s packed with quality protein, fiber, and healthy fats to keep you feeling full and energized. Plus, gut friendly probiotics from the yogurt and a good dose of heart-healthy antioxidants and anti-aging phytonutrients from the berries and herbs are the cherry on top to a tasty, healthy meal!
I like making a batch on Sunday for lunches during the week. Throw it on top of mixed greens, in little lettuce cups, or eat it straight up out of the bowl (my favorite way). It’s also the perfect after school snack for the kiddos (and moms!).
2 packs skinless chicken breast (about 800g or 1.7lbs)
1 pack of strawberries (250g), sliced
½ pack of blueberries (125g)
½ pack raspberries (125g)
¼ cup almonds, chopped
1 cup celery, sliced
1 pack basil (15g), julienned
1 pack mint (15g), julienned
¼ of a red onion, sliced thin
1 pack little gem lettuce for serving
For the Sauce
¼ cup The Good Fat Mayo
¼ cup goat milk yogurt
1 teaspoon Dijon mustard
½ a lemon juiced or to taste
Good pinch of pink Himalayan salt, to taste
Boil chicken until cooked through. Once cooled, shred chicken and set in a big salad bowl.
Add all the other ingredients except the little gem lettuce boats and sauce ingredients to the bowl.
Mix the sauce ingredients in separate small bowl.
Add sauce to salad bowl and toss to combine.
Serve in little gem lettuce cups for a fun, healthy way to eat chicken salad.
Easy, Peazy, Berry, Squeezy!