I hesitated posting this because it’s technically not SUPER clean/healthy with the dressing. BUT then I realized that I like to eat some things in moderation and we all should be able to ENJOY the foods we’re eating, as long as we don’t eat dressing every day!
Let it be known that I LOVE CHICKEN SALAD. This chicken salad is perfect to make several lunches or take to a summer cookout with friends, and at least it doesn’t have mayo 😉
This recipe has some sentimental value to me because it is LITERALLY the first thing I ever tried to make for myself…and for Ryan back when we were dating. I was so scared and thought it was so hard; but now it seems to comes together so easily! 🙂 I haven’t made it since the first time 3 years ago, when Ryan and I went strawberry picking in VA Beach, and made it with fresh strawberries. I’ve been holding on to the recipe for the perfect occasion–like a sunny work from home day!
Hands on time: ~20 mins
Total time: 2 hours to chill
Green Onions/Scallions (you can buy these pre-minced)
Chopped almonds (optional)
1. Stir together 1/2 cup bottled poppy seed dressing
1/4 cup minced green onions
3 tbsp chopped fresh basil
1/2 tsp. freshly ground pepper in a large bowl.
2. Fold in 4 cups chopped cooked chicken (or about 3 -10oz cans of natural chicken like I used today) and 2 cups diced fresh strawberries; add salt to taste.
Cover and refrigerate 2 hours. Stir in 1 cup chopped almonds before serving.
Today, I put it in a Whole Wheat tortilla to make a wrap for lunch, but you can also serve with crackers or with vegetables.