2 servings
Need a super easy lunch or dinner shortcut? Try making a yummy chicken salad using a store-bought rotisserie chicken. It’s simple and delicious and goes well with just about anything. It’s perfect for meal prepping so you have a batch made to use all week!
Ingredients:
Roasted veggies:
1 Delicata squash, sliced and seeded
2 cups sliced Brussels sprouts
2 Japanese eggplants, sliced
2 handfuls mixed lettuces
¼ cup Coconut Aminos
Avocado oil
Extra virgin olive oil
Chicken Salad:
1 organic roast chicken
2 celery stalks, finely chopped
1 green onion, chopped
1 tbsp. lemon juice or apple cider vinegar
Avocado Mayonnaise – I like Primal Kitchen
Sea salt and freshly ground pepper to taste
Preparation:
Preheat oven to 400 degrees.
Spread veggies on a baking sheet and spray/mist or drizzle with avocado oil and season with salt and pepper. Bake for 25-35 minutes, tossing halfway during cooking. Remove veggies from the oven when done and spray/mist or drizzle with extra virgin olive oil.
For a little sweetness, toss the Brussels sprouts and eggplant with the coconut aminos and set aside.
Pull the chicken meat from the bone and shred it in a large bowl. Mix with celery, onion, lemon juice, sea salt and freshly ground pepper, and mayo (use as much as needed to make it your desired level of creaminess.)
To plate the dish: put lettuces on the bottom of the plate and arrange the roasted veggies on top. Then add a big scoop of chicken salad in the middle.
Squeeze lemon over the dish and finish it with a little drizzle of extra virgin olive oil.
Serve and enjoy!
Store the leftover chicken salad in the refrigerator and use it throughout the week.