It’s so funny how there are certain foods that are triggers for me. I can’t explain it, but I simply cannot be around chicken salad and pimento cheese. I.cannot.control.myself. I can take an entire container of it down, and then I eat like 8 million crackers in the process. I consider myself a recovering overeater, and with all the work I’ve done to overcome my bingey tendencies, they are just foods that I have decided I can’t have in my life. Once I binge on chicken salad or pimento cheese, it triggers me to binge on other food too. It’s a slippery slope.
UNTIL…I found the most delicious, healthy/plan approved chicken salad recipe of all time. And now I’ve been eating chicken salad for lunch EVERYDAY. It’s so much healthier than the mayonnaise based dressings, but still creamy, it’s pretty much like a unicorn of chicken salads. It’s liberating to be able to eat this food that I had pretty much sworn off for life, and I wake up thinking about how delicious my lunch is going to be. SO, I thought I would share the recipe that I got from my favorite cookbook, Fixate. And the fact that I even own a cookbook is seriously hilarious. I don’t even recognize myself as I type this. But, here it is!
The Unicorn of Chicken SaladsPrint This
- 3 cups shredded chicken
- 1/2 cup green apple
- 1/2 cup seedless red grapes, halved
- 1/3 cup sliced raw almonds
- 2 green onions, sliced
- 2 Tbsp chopped tarragon
- 1/4 cup Creamy Honey Mustard Dressing
- -1/2 cup reduced fat plain Greek yogurt
- -3 Tbsp dijon mustard
- -3 Tbsp agave nectar or raw honey
- -3 Tbsp rice vinegar
- -1/4 cup extra virgin olive oil
-Combine chicken, apple, grapes, almonds, green onions, tarragon
-Make Creamy Honey Mustard Dressing by mixing the Greek yogurt, dijon mustard, agave/honey, rice vinegar and olive oil.
-Add dressing and mix well
One of my fancy food friends suggested that I make the dressing in a mason jar, and it's so much better easier like that. Also, this is fair warning, but that dressing is so good, you're going to want to drink the leftovers...NOT.KIDDING. I make the chicken during my Sunday prep in the crockpot. Just chicken breast covered in water on low for 6 hours, and then it's shreddy and perfect for the chicken salad. I've been putting this over a bed of arugula.