I made this for my some of my lunches this week. It is so good! Give it a try!!
Serving size: 1 1/4 cups
INGREDIENTS
3 cups chopped rotisserie chicken breast (boneless/skinless) *I actually poach chicken breasts instead. Or, better yet, place them in a slow cooker for 4-6 hours on high with some chicken broth and you get super moist chicken that’s easy to cut up
1/2 cup chopped green apple
1/2 cup seedless red grapes, cut in half
1/2 cup sliced almonds
2 green onions, sliced
2 Tbsp chopped fresh tarragon
1/4 cup Honey Mustard Dressing (see below)
8 cups shredded romaine lettuce
DIRECTIONS
Combine chicken, apple, grapes, almonds, green onions, tarragon, and Honey Mustard Salad Dressing in a large bowl. Mix well, cover and refrigerate for 2 hours.
Serve 1 1/4 cup Creamy Chicken Salad over 2 cups of romaine lettuce per serving.
Honey Mustard Dressing:
** Serves 8 with 2 Tbsp. per serving
** 1 Orange Container
1/2 cup reduced fat plain Greek yogurt
3 Tbsp. Dijon mustard, gluten-free
3 Tbsp. raw honey
3 Tbsp. rice vinegar
1/4 cup extra-virgin olive oil
Sea Salt to taste (optional)
Directions: Combine yogurt, mustard, honey, and vinegar in a medium bowl and mix well. Slowly add the oil, whisking constantly until well blended.
21 Day Fix container breakdown:
1 green, 1/2 purple, 1 red, 1/2 blue, 1/2 orange
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