Remember when I mentioned our summer has been a bit cruel this year? This week was no different! I don’t know about you, but heating up the kitchen for even 5 minutes isn’t very appealing to me and probably most of you.
As I mentioned before, I am definitely liking my Instant Pot!
Today I have a delicious salad for you I made with left over Roasted Chicken from the Green Egg. I love roasting a chicken on our grill anytime of the year, but especially when it’s HOT out. I have also used my Slow Cooker setting on my Instant Pot for roasting the chicken.
This time of year is the best for using your oven minimally because of all the overflowing tasty produce from the farmer’s markets: Tomatoes, zucchini, and my favorite, fresh greens. It’s so easy to build a beautiful salad with fresh veggies and left over chicken or any other protein you desire.
I love experimenting with making homemade chicken salad. This one is exceptionally amazing because it has all the quality I love such as tangy but sweet. Light but flavorful. Crunchy and a bit of saltiness. This is also very satisfying. I served it with some gluten free Nut Thins but crusty bread would be great too!
The dressing is a mixture of greek yogurt and a avocado making it nice and creamy with a healthy fat. I used fresh tarragon and rosemary but I bet any combination of herbs would be just as delicious. Try marjoram and a little mint! If you love cilantro, go for it!
The celery brings a fresh crunch which personally I love in any chicken salad! The green apple chunks supply fiber but my favorite part are the crispy walnuts I toss in. They add a bit more healthy fat and protein too. I added some organic grapes for a bit of sweetness too.
The balance of celery, apples, and grapes with the tangy dressing takes this salad to a whole new level. I happen to love a salad dressing made with avocado if you haven’t noticed! It’s a perfect meal for runners like me! Healthy fat, lean protein, and lots of veggies😋.
So next time you have left over chicken, or make it even easier, use Rotisserie Chicken from your local grocery, and make this salad!
CHICKEN SALAD WITH FRESH HERBS
- 1 1/2 pounds of left over chicken
- 1 avocado (mashed)
- 1/4 cup greek yogurt
- 4 tablespoons of fresh herbs, finely chopped. I used fresh tarragon and rosemary
- 2 tablespoons shallot or sweet onion chopped
- 4 garlic gloves minced
- 2 tablespoon of lemon juice
- 1 Granny Smith Apple cubed
- 1 cup fresh celery sliced thinly
- 1/ cup crispy walnuts
- Combine mashed avocado, greek yogurt, fresh herbs, onion, garlic, and lemon juice.
- Fold in chicken, apple, and celery. Chill.
- Fold in walnuts when ready to serve. I love this on a bed of fresh greens and additional herbs as a garnish.
Question: Do you have a favorite Chicken Salad recipe? Have you used avocado in a dressing before? Is it HOT and HUMID where you live? You can leave a comment by clicking here.