Spring is less than a month away, as hard as it may be to believe some days. With its approach in mind, I got to thinking about springy flavors – things like lemon, dill, peas and so on. Contemplating what to make, it suddenly hit me…a spring chicken salad recipe. It’s not very often I share lunch recipes anyway, so it seemed like another good reason to run with it. Plus, I love chicken salad, despite the fact that I rarely make it. I become a creature of habit when it comes to lunch foods and generally stick to the same things, so this is a refreshing change.
I’m sure this would be just as tasty without the addition of the mayo, but I love homemade mayo or a high-quality one like this brand. It adds a little extra creaminess and tang too, which I enjoy. But, if you don’t have any on hand or just don’t like it, you can leave it out. Personally, I never liked mayo until I made it myself. It is way different than what you may know as mayo. Really, it might as well be frosting because it’s that good. I do have another chicken salad recipe that’s tropical-inspired and more mayo-based if you want to check that one out HERE.
Also, stay tuned because next month, on March 20 (also the first day of spring!), I’ll be featuring this recipe LIVE on KATU Afternoon Live. I’ll share the segment when that time comes.
Cheers and enjoy!
- 2 cooked chicken breasts, shredded (roughly 1 lb or so of meat)
- 1 large avocado, sliced into quarters and pitted
- 2 Tbsp fresh lemon juice
- Sea salt and black pepper, to taste
- 1.5 tsp dried dill
- 3 green onions, chopped
- 1/2 cup frozen peas, rinsed under warm water to thaw
- 1 small carrot, grated
- 2 Tbsp homemade avocado oil mayo or use a high-quality brand like this one
- Place shredded chicken in a large bowl. Set aside.
- Remove avocado peels and place avocado in a large bowl. Mash well with a fork and then add the lemon juice, sea salt, black pepper, dried dill, mayo, carrot, green onion and peas. Stir well with a spatula until mixed well. Taste and adjust seasonings as desired.
- Pour avocado mixture into the bowl with the shredded chicken and stir well. Store in refrigerator.
- Serve in a lettuce wrap, over greens or with veggie slices and/or plantain chips.
This recipe was inspired by a Brussels sprout salad from Danielle Walker’s, Meals Made Simple cookbook. When I was home over the holidays, my mom and I were looking for a winter side dish recipe to take to my aunt’s for Christmas dinner. Upon looking through her copy of Danielle’s cookbook, we decided on the Brussels sprout salad recipe (had leeks, bacon and pomegranate seeds in it!). It ended up being a huge hit! Afterward, I knew I wanted to create my own variation and that it was a priority after getting back to Portland.
I went with the idea of this being a complete one-dish meal versus a side, but it could be served as a side, if desired. It’d be a great side for a holiday meal, actually! Surprisingly, this dish held up well the next day too, though I don’t recommend letting it sit in the fridge for too long. There are so many possibilities for a meal like this, so feel free to get creative and make it how you like it!
Cheers and enjoy!
- 1.5 lb Brussels sprouts, trimmed & shredded in a food processor or with a mandoline
- 2 Tbsp grass-fed butter or ghee (or avocado oil if you don’t tolerate any dairy)
- 1 leek, chopped (white part only)
- 1 large clove garlic, minced
- Sea salt and black pepper to taste
- 1/3 cup chicken broth, preferably homemade
- 1 pink lady apple, chopped
- 1 12 oz package chicken apple sausage, sliced (I recommend Aidell’s or Applegate – both of which have 4 pre-cooked sausages in each package)
- 1/4 cup chopped raw walnuts
- Grated raw parmesan cheese for topping, if tolerated and desired
- Melt butter in a large pan over medium heat. Then, add the leek, garlic, Brussels sprouts, sea salt and black pepper. Sauté about 5 minutes.
- Next mix in the chicken broth, apple and sausage. Add more sea salt and black pepper, if desired. Place lid on pan and let cook 5 minutes over medium-low heat.
- Remove from heat and stir in walnuts. Top individual serving with desired amount of Parmesan, if using. Serve warm.
Yields: 3-4 entree-size servings
Sweet potato “toast” has been on my radar for some time now and I finally got around to trying it. Getting a foot of snow and being snowed in gave me the perfect opportunity to do so and luckily, I had all the ingredients for this variation on hand. Supposedly, you can make these in an actual toaster too, but I got rid of my toaster oven a while back because I no longer had use for it.
I went with a nutty (yes, I know sunflower seed butter isn’t made from nuts, but it yields a nutty flavor), spiced and slightly sweet combo here, but really, there are many possibilities. All the toppings listed here are to taste, so make it how you want it. Also, I used a white sweet potato here, but feel free to use whatever sweet potato variety you like. Meanwhile, I may post other creations of sweet potato “toast” in the near future, so stay tuned.
By the way, I went back on KATU Afternoon Live this past Monday and made my spiced chicken stew recipe. Watch my segment HERE.
- 1 medium sweet potato, sliced into ~ 1/4″ vertical slices
- Avocado oil, for drizzling (I used this brand)
- Unsweetened sunflower seed butter (I used this one)
- Unsweetened shredded coconut flakes
- Ground turmeric
- Sea salt
- Black pepper
- Raw honey, if desired
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place sweet potato slices evenly on sheet. If any of the sweet potato slices end up being a bit thicker, pierce a few times with a fork. Lightly oil both sides of the sweet potato slices with avocado oil and then place in preheated oven for 25-30 minutes, or until slightly toasted.
- Once the sweet potato slices have cooked, spread desired amount of sunflower seed butter on top of each slice. Then, top each with desired amount of unsweetened coconut flakes, turmeric, sea salt and black pepper, and a drizzle of raw honey, if using. Enjoy warm.
Yields: 2 servings