This salad tastes great with a hint of licorice. I served it on pasta and found it to be filling as well as nutritional.
3 cups of shredded cooked chicken thighs
1 tsp extra virgin olive oil
½ tsp sea salt
1/4 tsp ground black pepper
1 avocado, mashed ( used instead of mayonnaise)
¼ C of tarragon leaves, finely chopped
1 large apple, chopped
½ C toasted nuts
- Preheat oven to 400 degrees
- Rub chicken with oil, sprinkle with salt and pepper, roast on baking sheet until juices run clear (about 170 degrees in thickest portion); let cool, shred and place in refrigerator while mixing the other ingredients together
- Whisk the mashed avocado, tarragon, chopped apple and toasted nuts together
- Mix with the shredded chicken and refrigerate until ready to serve
This salad could be served on either a bed of lettuce or pasta (preferably healthy such as whole wheat or home made).
This inspiration for this recipe is from my new, favorite recipe book Run Fast. Eat Slow. by Shalane Flanagan & Elyse Kopecky, 2016 Rodale Wellness. These two authors have a second book, Run Fast. Cook Fast Eat Slow. , another excellent recipe book. 2018 Rodale. I have tried several recipes in each book, all have been excellent and they use ingredients that many of us have on hand in our kitchens.
Rodale’s Prevention has several other recipe books that I have found helpful in creating healthy meals –Health Guaranteed Cookbook (1998) seasonal recipes and The Healthy Cook (1997).