I’ve had this idea in the works for a while, so with our whole healthy eating vibe upon us, I felt now was the perfect time to experiment. This easy-peasy chicken salad is packed with protein, good fat and tons of flavor without any filler from mayo. Avocado and dijon mustard serve as the creamy component giving you that rich, satisfying texture you love in a way that’s oh-so-much-better for you. Studded with fresh minced garlic, chopped tarragon and a vibrant punch from lemon juice, you’ll be continuing that summer vibe well into the cooler months.
Even better? It’s an ideal use-up for leftover white meat, or you can borrow my trick and enlist a little help from the store with pre-cooked chicken. Less time prepping equals more time giggling with your family over the kitchen table!
For an additional element of crunch and nutrients, I made a portion with chopped apples and slivered almonds. Hubby prefers his without, so try it both ways, then let me know which way you like better!
Grab a fork and let it shine on its own, over a mixed green salad, piled high onto wheat bread (especially when sprinkled with shredded low-fat cheddar cheese!) or paired with whole grain crackers.
Bonus: It tastes even more delicious the next day, so make it the night before to avoid scrambling in the morning. A balanced meal you’ll be happy to pack in your kids’ lunch box. If you’re willing to share…
1 (9 oz.) package Perdue Shortcuts original roasted chicken breast
2 ripe avocados
1 tablespoon dijon mustard
1 clove fresh garlic, finely minced
1-1 1/2 teaspoons fresh tarragon (about 8-10 leaves)
1/2 teaspoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup chopped apples, optional
1 tablespoon slivered almonds, optional
Dice chicken into bite-sized pieces.
Scoop avocados into a bowl.
Mash with a fork until creamy and smooth.
Add dijon mustard.
Toss into avocado mixture.
Season with fresh garlic, kosher salt and pepper.
If using, throw in chopped apples.
And slivered almonds.
Gently fold in to incorporate.
Cover and refrigerate for at least ten minutes, allowing the flavors to come together. If preparing the night before, place your avocado pits into the mixture to keep it from oxidizing.
Eat and enjoy any way that makes you feel good!
Want more nutritious lunch-box ideas? Tune into my next CT Style segment, Wednesday September 4th at 12:30 on News 8!
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