It’s late morning on Saturday, and Munchkin is hungry. Knowing that I’m trying to eat dairy and grain-free right now, I wanted to create a dish that would fill us up without including the unwanted ingredients. I also didn’t want a heavy dish, so I looked to see what ingredients I had available to create a refreshing spring salad. This quick and simple chicken salad was the result. Munchkin and I both really enjoyed it. The dried cranberries add a taste of sweetness while the pecans add the needed crunch. The Tuscan Herb Olive Oil gives the chicken salad a huge punch of flavor while the Black Current Dijon Mustard adds a little kick without overwhelming the palate.
Tuscan Herb Chicken Salad Recipe
Ingredients:
- 1 Tbsp. Organic Tuscan Herb Olive Oil
- 1 Tbsp. Dijon Mustard (I used black current Dijon mustard)
- Sea Salt & Pepper to taste
- 1/2 small apple, diced
- 1/2 small carrot, shredded
- 11/2 cups cooked chicken
- Pecans (optional)
- Dried Cranberries (optional)
- Romaine Lettuce
- Lemon
Directions:
- Combine olive oil, mustard, salt, and pepper.
- Stir chicken, apple, carrot into the olive oil mixture until well coated.
- Place romaine lettuce on the plate and top with 1/4 of the chicken mixture.
- Sprinkle with pecans and dried cranberries (if desired).
- Top with a squeeze of lemon.
Notes:
* If you want a little more sweetness to the dressing, add in a little raw honey.
* If you want a little more bite to your chicken salad, add in a little vinegar.
* Depending on how moist your chicken is, you may want to top this salad with a simple vinaigrette made with olive oil, mustard, vinegar, salt & pepper.
* Serves 4 people (depending on serving portion).
Disclosure: I received a sample of the above mentioned olive oil from Devo Olive Oil Co. to help create this recipe.
