Chicken Salad

A healthy take on chicken salad - which can often be a sneaky spiker or be filled with seed oils.



Chicken Salad:

  • 6 cups of shredded chicken
  • 1 cup of nuts
  • 1 cup of celery
  • 1/2 cup diced yellow onion
  • 1/2 cup of herbs
  • 1/4 cup of green onions
  • 1/4 cup flax seeds
  • 1/4 cup dried unsweetened cherries
  • 1/2 teaspoon salt (add more to taste)
  • 1/2 teaspoon pepper
  • Chia or zen basil seeds for serving (optional)


2-3 garlic gloves (about 1-2 teaspoons)

1 tablespoon of Dijon Mustard

1 full lemon zested and then squeezed

2 tablespoons apple cider vinegar

1/2 cup Avocado Oil Mayo

1/2 cup Greek Yogurt


  1. Combine all of the ingredients (aside from the dressing) into a bowl and mix until the larger pieces of chicken are broken up.
  2. Mix the dressing together, whisk until combined. Pour over the ingredients and stir to combine.
  3. Sprinkle some chia seeds or zen basil seeds on the top just before serving!


  • Eat on its own, over greens, or serve with flackers
  • We usually just buy a rotisserie chicken or use leftover chicken from another meal and shred it to make this recipe easier
  • Any nuts will work. We like pistachios and slivered almonds
  • Our favorite herbs for this recipe are mint, basil and parsley but choose your own favorites
  • This recipe can be made fully dairy-free by subbing an additional 1/2 cup of Avocado Oil Mayo in place of the Greek Yogurt


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