Cook / Prep time: 20 MINUTES
1 Serving
INGREDIENTS
3 oz Rotisserie Chicken (shredded)
1/4 cup Grapes (halved, seedless)
2 T Pecans (chopped & toasted for extra flavor)
1 T Dijon Mustard
1 T Avocado Oil Mayo
1 tsp Onion Powder
Sea Salt & Black Pepper (to taste)
1/2 tsp Poppy Seeds
1/2 tsp Honey
1T Apple Cider Vinegar
2 cups Mixed Greens
INSTRUCTIONS
In a medium bowl, whisk together Dijon mustard, mayo, onion powder, a pinch of salt, cracked black pepper, poppy seeds, apple cider vinegar, and honey.
Add shredded rotisserie chicken breast (skin removed), pecans, and grapes. Stir the mixture until all ingredients are evenly coated with the dressing.
Taste and season with additional salt or pepper if desired. Plate on mixed greens and enjoy!
Tip: season mixed greens with a pinch of Himalayan sea salt for extra minerals and flavor!
Notes: If you don’t have rotisserie chicken breasts, cooked chicken breasts can be used in its place. Weight for recipe is after cooking. Chicken salad can be kept refrigerated up to 4 days separate from mixed greens.
NUTRITIONAL INFORMATION
