I think I make chicken salad every week. It is great to have in the fridge to throw together a sandwich or add to a healthy salad. It is also quick and easy to pack for lunch and take to work. It is fast to prepare and making a larger batch always comes in hand for convenience that week. The lemony dressing pairs nicely with the arugula, tomato and avocado. This is a healthy and fresh tasting dish you can have for lunch or even dinner. It has become a go-to, staple meal in my house.

To be honest, I think I have done something different every time I make chicken salad. I will throw in a couple different options in there for you. Play around with this one though, you can't really mess it up.

Ingredients

• Chicken breasts (at least 2, I say 2-4) cleaned and trimmed of fat OR you can just use any leftover chicken (even store bought roasted whole chicken) *the white breast meat is lean and will be the most healthy option, but you can use any part of the chicken).

• Carrots and Celery - depending on how much chicken you use or even how much carrot and celery you like in there. I use anywhere from 1-2 of each.

• Salt and pepper

• Squirt of dijon mustard

• Mayo- use whatever kind you like. I have tried this with olive oil mayo, tradition mayo and even vegan mayo. Your choice. Again, amount depends on how much chicken you use. I usually just grab a soup spoon from the drawer and take out one scoop.

• Fresh tarragon is a nice herb to add to chicken salads. If I have it in my house I will throw some in, if not don't even worry about it.

For salad:

• arugula

• fresh lemon

• olive oil

• avocado

• cherry tomatoes

• sunflower seeds

• shredded cheese (I like using Monterey jack or jalapeno Monterey jack

• salt and pepper

Instructions

1. If using raw chicken breasts- I always clean, trim fat, and add to boiling water for 15-20 minutes. Remove from water and transfer on a plate to cool completely. I cut the breasts into chunks (to make sure they are cooked and to help cool quicker). Once cooled, sprinkle with salt and pepper. (if using leftover or bought whole chicken, just make sure it is cooled first)

2. I use my Vitamix- I add chicken, carrots, celery, mustard, mayo, little more salt and pepper. I pulse on variable 4 a few times (using the tamper) until it is well mixed/combined. **The Vitamix gives the chicken salad a much smoother consistency as oppose to a chunky or shredded style. This will be your personal preference. Before I had my Vitamix I used my food processor, that worked great. Combined it very well with a little more of fine chunky consistency. If you prefer chunky chicken salad, simply dice up your chicken and veggies then mix together by hand in a mixing bowl. Shredding the chicken and chopping up the veggies is another option as well. Seriously though, do whatever you want. Haha, anything will be fine, trust me!

3. Cover and place in fridge so it is nice and cool when you are ready to use it.

4. Place desired amount of arugula on a plate.

5. Top with tomatoes (how ever many you want), cut them in half. 1/2 Avocado, diced up.

6. Sprinkle with sunflower seeds and cheese.

7. Squeeze half of a lemon all over and drizzle with some olive oil. Sprinkle with salt and pepper.

8. Top with a scoop or two of your chicken salad and enjoy your healthy meal!

   
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