Kitchen Sink Chicken Salad
This fresh approach to chicken salad adds fiber by pumping up the fruit and veggie intake for your day. It’s a great way to use up leftover chicken and incorporate small amounts of greens you may have (parsley, cilantro, sprouts).
1 small roasted chicken, (skin and wings removed), cut into 1-2″ chunks
1 stalk celery
1/2 small onion, cut into 4 pieces
1 handful pea shoots or other greens
1 small apple, in small chunks (leave skin on)
1/2-3/4 cup walnut pieces
2-3 T mayonnaise
1tsp-1 T curry powder (to taste)
In food processor chop onion, celery, pea shoots (or other mild greens) until finely chopped.
Add chicken, apple, walnuts, mayo, curry powder and process, using pulse button, until desired consistency is reached.
Serves 4-6
