Healthier Chicken Salad
By adding a few more veggies, and having less mayo involved the calorie count goes way down but the flavor factor goes way up!
Ingredients
- 12 slices Sourdough Bread
- ½ Red Onion diced
- 1 cup Sweet Peppers seeded & diced
- 1 cup Celery diced
For the Chicken
- 1½ lbs Chicken Breast
- 2 cups Chicken Broth
- 2 cups Water
For the Dressing
- ½ cup Avocado Mayo
- ¼ cup Avocado Oil
- ¼ cup Apple Cider Vinegar
- 1 tbsp Lemon Juice
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 1 tsp Basil
Instructions
- Prepare all of the ingredients.
- In a sauce pan over medium high heat, add ingredients for chicken. Bring to boil and cook for 10 minutes more. Remove chicken from pot and shred. Set aside to cool.
- In a small bowl, combine the dressing ingredients and place in refrigerator.
- Either toast bread in regular toaster or put on baking sheet and toast all at once for 8-10 minutes in 425 deg oven.
- In a large bowl, combine remaining ingredients and chicken. Fold in dressing until well combined.
- You can serve right away, with a portion between two piece of toast. Or you can cover and chill for up to 3 days.
Tried this recipe?Let us know how it was!