Ingredients
Chicken Salad
- 3 chicken breasts poached and shredded*
- 2 cups fresh spinach torn into small pieces
- 1 cup corn (frozen + thawed works here)
- 1 cup grape tomatoes sliced in half
- ½ cup red onion small diced
- ½ cup fresh parsley chopped
- 1 lime juiced
- pinch sea salt
- 1 tsp avocado oil or olive oil
Chipotle Mayo
- 1 cup mayonnaise (non-dairy for P20)
- 1 chipotle pepper in adobo sauce
- 1 tbsp honey
- 1 lime juiced
- 1 tsp garlic powder
- ½ tsp cumin
- 1 tsp salt
Instructions
- Blend the ingredients for the mayo until smooth and incorporated, then set aside.
- Heat the oil in a skillet over medium, and "toast" the corn until golden on all sides, about 5 minutes. Then, place all the ingredients for the chicken salad in a large bowl. Give it a good stir, then add the mayo and stir until everything is coated.
- Serve this cold with a side of chips or as an appetizer.
Notes
Makes: 4-6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes *You can also use a rotisserie chicken if you don’t want to mess with poaching.
Prep Time: 5 minutes
Cook Time: 25 minutes *You can also use a rotisserie chicken if you don’t want to mess with poaching.
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