Scale
Ingredients
2 cups pre-cooked shredded plain chicken, cold or room temperature
1 cup diced celery
1 cup diced gala apple
¼ cup toasted pine nuts*
3 tablespoons raisins
2 tablespoons chopped tarragon, tightly packed
Egg Free Vinaigrette
3 ½ tablespoons extra virgin olive oil
2 tablespoons plain yogurt of choice (almond, coconut, cashew etc)
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sea salt
½ teaspoon grated lemon zest
1/2 teaspoon cracked pepper
Instructions
1. In a large bowl, combine all the salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Toss with the chicken salad until well combined. Serve over greens of choice.
2. In a small bowl, whisk together the dressing ingredients. Toss with the chicken salad until well combined. Serve over greens of choice.
*toast pine nuts in a dry skillet over medium heat until fragrant and lightly golden – about 3 minutes – watching carefully not to burn.