Tuesday, June 5, 2012

LUNCH: CRANBERRY WALNUT CHICKEN SALAD


I love making lettuce wraps. I usually spread mustard on a big flat leaf, pile on deli turkey, a pickle, avocado and red onion and wrap it up. I've grown a little tired of that, so I decided to make a paleo chicken salad filling. This is super easy and is a great way to use leftover chicken. Enjoy! 
Cranberry-Walnut Chicken Salad
Makes 1 serving 
1 c. cooked chicken breast, shredded or minced
3 Tbsp homemade Mayonnaise (or more if you like)
3 Tbsp red onion, minced
1/2 stalk celery, minced
6 walnut halves, minced
1 Tbsp minced dried unsweetened cranberries
1/2 tsp lemon juice
Salt and pepper, to taste

Mix all the ingredients together. Divide between two large lettuce leaves, wrap and enjoy! You could also serve this over spinach or greens with a simple vinaigrette for a yummy salad. 




No comments:

Post a Comment

Print this