Chicken salad has always been one of those “take it or leave it” kind of dishes for me. I was never a big fan of it until I tried some at a bbq that gave me “all the feels”! Salty, sweet, crunchy, spicy and tangy. I have been a lover of the dish ever since. Fat, as we know, can be good for you, but it has to consumed through healthy sources like avocado and olive oil. Fat helps our body absorb nutrients and this dish is filled with the “whole foods trifecta” including: Lean Protein, Carbohydrates and Heart Healthy Fat!
This dish is perfect for your next spring picnic or would be a great make ahead meal. You can eat it as is, wrap it up or put it on rye crisps for a delicious satisfying lunch that will undoubtably give you ALL THE FEELS.
I Pulled Rotisserie Chicken or 2 Chicken Breasts
1/4 Chopped Red Onion
2 Tbs Dill
4 Chopped Dates
2 Tbs Sunflower Seeds
1 Tbs Olive Oil
Splash of flavored vinegar like lemon or apple
2 Heaping Tbs of Dijon Mustard and more for dressing
Optional (Celery and Apple)
Salt and Pepper
Cook chicken in oven at 350 degrees for 1 hour or until cooked through. Let cool and pull chicken. Add onion, dill, dates, avocado, olive oil, vinegar and dijon mustard. Lightly add salt and pepper. Mix gently and let sit in refrigerator for an hour or until fully cooled and flavors are elevated!
This dish is great for a picnic at the beach, on-the-go wrap or on toast! Enjoy!