• 1 to 2 Cups diced or shredded cooked free range organic  chicken or turkey
  • 1/2 cup peeled, diced fresh kohlrabi or substitute jicama
  • 1 or 2 ribs celery, sliced or diced if large
  • 2 green onions, trimmed and sliced approx 1/4″ or sub diced onion
  • 1/2 cup red or purple grapes, halved or quartered
  • walnuts, pecans, pistachios or nut of choice–approx 1/8 to 1/4 cup, chopped coarsely
  • 1/2 apple, diced (optional) or 1/4 cup shredded carrots, optional
  • 1/8 cup sliced black olives (optional)
  • black pepper, paprika, salt, other seasonings as desired such as a few dashes of curry powder or dried parsley
  • Dressing of choice, either mayo or olive oil vinaigrette or both

 

Preparation

This recipe is loosely based on the old waldorf salad with apples, celery and walnuts. It is very flexible, and a great way to use leftover cooked chicken or turkey. Of course you could pan broil or poach a chicken breast or two and then chop it and chill in fridge while prepping the other ingredients. It can be easily expanded for more servings. The proportions are roughly, per person: 3/4 cup cooked chicken, about 1/2 to 1 cup crunchy, crispy vegetables, 1/2 to 1 cup fruit (grapes, apples or both), about 1/8 cup chopped nuts, and some salad dressing (homemade mayo if possible).

Dice cooked chicken and prepare vegetables and fruits. Put all into a large bowl and add dried parsley or other dried herbs as desired. Combine/ toss with two forks. Then add dressing and combine with salad ingredients.

For the dressing as pictured, I mixed 2 Tbsp. olive oil (EVOO) and 1 Tbsp. balsamic vinegar into about 3 Tbsp mayonnaise. (Homemade is great and Everyday Paleo has a video showing how to do it and even how to pasteurize your eggs if concerned about salmonella…however I confess I usually don’t plan ahead so I have on hand the best non-soy mayo with the shortest ingredient list I can find at Natural Grocer.) I whisked in a few shakes of salt, several grinds of pepper, 1/4 tsp paprika, a couple of pinches of curry powder and dry mustard plus two drops of liquid stevia. For those who use dairy, some plain yogurt or sour cream could be used in place of or in addition to the mayo.

Pour dressing over chicken/vegetable salad in the bowl and combine. Can be served immediately but is best chilled for an hour or more.
The salad can be used to stuff tomatoes or avocados, or can be served on a bed of romaine, spinach, or shredded chinese cabbage. Garnish as desired, perhaps with sliced black olives or fresh parsley.

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