Lemon Chicken Salad

a light and bright alternative to the creamy traditional version

Hands on time: 20 minutes // Time from start to finish: 20 minutes

(AND Diet, Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Paleo, Specific Carbohydrate Diet)

Ingredient List: Chicken Breasts, Celery, Red Onion, Lemon, Citrus Champagne Vinegar, Olive Oil, Dijon Mustard, Thyme, Parsley, Salt

Slice chicken breasts into strips and add salt, lemon zest, and juice.

Bake at 350F for 8-10 minutes, then sear in a hot cast iron pan—just for a few minutes until you get a little caramelization.

If you don’t want to take the hands on time, Standard Chicken pulled from the freezer works great here, too.

Dice a few stalks of celery and about ⅛ of a red onion (per 2 chicken breasts).

Chop the chicken finely and fold them together, adding the citrus champagne vinegar, olive oil (use the good stuff here!), Dijon mustard, thyme, parsley, and salt to taste.