21 Day Fix Chicken Salad Recipe

So I have come to realize that I am not a big salad eater. I feel like a rabbit when all I eat is salad. I have, however, come to understand what my body needs and how I can best fulfill those needs, salads have begun to grow on me. 

One of the ways I love to get my salad in, is by throwing some chicken salad on top. This recipe from Autumn Calabreze's book Fixate, has been my go to lunch food for a while now! 

I love how it is there every day in the fridge the chicken salad is there waiting to be scooped out and there is not a lot of prep. I am a mama, and it is hard enough to get both the kids fed and happy let alone myself.

Chicken Salad with Grapes and Green Apples

 

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Prep time

15 mins

Total time

15 mins

 

Author: Autumn Calabreze, 

(From the Fixate Cookbook)

Revised: by Jules Kaminski

Serves: 4 ( 3 1/4 Cups each)

Ingredients

• 3 cups cooked whole chicken, skin removed 
• 1/3 cup almonds
• 1/4 cup Honey Mustard Dressing(See recipe below) 
• 1 Green Apple, cut up small
• 2 green onions, cut up real small
• 1/2 cup of red grapes, halved

Instructions

1. Pull all of the cooked chicken off of the bones and place into a large mixing bowl.
2. Add in honey mustard dressing and mix well.
3. Mix in the cut apple, green onion and grapes.
4. Throw on salad for extra greens: serving with 2 containers of lettuce greens: 2 green, 1/2 purple, 1 Red, 1/2 Blue, 1/2 orange
5. or put on a lettace leaf for more of a wrap feel: 1 cup of chicken salad to each romaine leaf: 1 green, 1/4 purple, 1/2 red, 1/8 blue, 1/8 orange
6.  or put it in a 8 inch sprouted whole-grain tortilla w/ two cups of shredded romaine lettuce: 2 green,  1 1/2 Yellow, 1/2 purple, 1 red, 1/2 blue, 1/2 orange.

Notes

I can't usually eat more than one cup's worth of this stuff. I get full to quickly. So my suggestion, simply subtract from your containers what you don't eat. Don't stuff yourself if you feel full. The point is to train your body to be satisfied not stuffed full.

Honey Mustard Salad Dressing

Prep time

10 mins

Total time

10 mins

 

Author: Autumn Calabreze

(From the Fixate Cookbook)

Serves: 8 (2 Tbsp. each)

Ingredients

• 1/2 Cup reduced fat (2%) Plain greek yogurt
• 3 Tbsp. Dijon Mustard, gluten free
• 3 Tbsp. Raw honey
• 3 Tbsp. rice vinegar
• 1/4 cup extra-virgin olive oil
• Sea salt to taste(optional)

Instructions

1. Combine yogurt, mustard, honey, and vinegar in a medium bowl; mix well.
2. Slowly add oil, whisking constantly until well blended; season with salt(if desired)