Chicken Salad on a Salad

This wholesome chicken salad not only tastes great but also provides a balanced mix of protein, fiber, gut-friendly probiotics and essential nutrients like vitamin B-12. Enjoy it with lettuce, tomatoes, and cucumbers for a refreshing, satisfying meal!

Ingredients

Chicken Salad
1 whole chicken (grass-fed, organic)
2 - 3 stalks celery, chopped
3 whole green onions, chopped
2 - 3 cups grapes, halved
1 cup plain organic Greek yogurt
Juice of 1 lemon
Salt to taste
Fresh ground black pepper to taste
Small handful of fresh dill, minced
Cayenne pepper, to taste
1/2 cup slivered almonds

For Serving
Gem lettuce
Cherry tomatoes
Cucumber, sliced

Method

1. Place chicken in a large pot of water. Turn on the heat and bring to a boil.
2. Reduce heat and simmer until a thermometer placed in the breast and innermost part of the thigh reads 165° (about 45 minutes to an hour).
3. Remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks, and place in a large bowl.
4. Add all your fruits and veggies to the bowl with the chicken.
5. In another bowl, mix yogurt and lemon juice. Add the dill, a dash of cayenne pepper and salt and pepper to taste.
6. Pour dressing over the chicken/veggie/fruit mixture and stir gently until everything is thoroughly mixed. Stir in the almonds.
7. Allow the salad to chill in the refrigerator for several hours (or even overnight). Serve over a bed of fresh gem lettuce, cherry tomatoes, and sliced cucumber.

Adapted from The Pioneer Woman by Rebecca Colvin, Dietitian Nutritionist.