Friday, January 31, 2014

Chicken Salad

I posted this recipe a couple of years ago but had forgotten how good it was. Today I did a remake and enjoyed it again for lunch with the addition of alfalfa sprouts and ground flax seeds. It was just as amazing as it was two years ago!
3 cups chicken breast, roasted and diced
1 cup Savoy cabbage, thinly sliced then chopped
½ - ¾ cup celery, diced
¼ cup green onions, thinly sliced
½ cup sliced almonds
1½ teaspoons ground
golden flax seed meal

1 cup olive oil mayonnaise
2½ teaspoons mustard
Salt and Pepper, to taste
Milk, to desired consistency
Serve in a slightly hollowed out avocado half and on a bed of sprouts. Yum!
To make it easier to scoop out with a spoon cut the remaining avocado in squares (leaving them in the shell) before placing the sprouts and a scoop of chicken salad on top.

1 comment:

  1. Oh, I love the way that looks! So pretty! Pinning this...yum!