Chicken Salad Recipe


Chicken Salad Recipe


  • 1 cup diced cooked chicken
  • ½ cup diced red bell pepper
  • 1 artichoke heart, cooked and chopped
  • 2 scallions, sliced thin, including the crisp part of the green shoot
  • 1 tbsp minced fresh parsley
  • ? cup Lemon-Balsamic Mayonnaise (see below), or to taste


  • Cut everything up and put in a mixing bowl.
  • Make the mayo (see below), add to the other ingredients, and toss to coat.


NUTRITION: 698 calories; 64 g fat; 24 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 g net carbs per serving.


  • Put 2 egg yolks, 1 tbsp vinegar, 1 tbsp lemon juice, and ½ garlic clove (chopped) in the bottom of a clean glass jar. Add ¼ cup extra-virgin olive oil.
  • Submerge your stick blender, turn it on, and blend till it’s incorporated.
  • Now, keeping the stick blender on, slowly drizzle in ? cup light-flavored olive oil until the mixture is thickened and the oil starts puddling on the surface. Makes ¾ cup.



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