Chicken Salad

goop

I like this a lot better than the standard deli chicken salad (which does have an appeal of its own). Serve as an open-faced sandwich on grilled sourdough.

2 1/2 cups shredded cooked chicken (poached or roasted is good, incidentally this is great recipe for leftovers)

1 large stalk celery, cut into 1/4” dice

1/2 green apple, peeled and cut into 1/4” dice

1/3 cup toasted walnuts, roughly chopped

2 tablespoons chopped fresh parsley

2 scallions, thinly sliced

2 handfuls arugula, roughly chopped

1/2 cup Veganaise, or your favorite mayonnaise

2 teaspoons fresh lime juice

coarse salt to taste (about 1/2 teaspoon)

freshly ground black pepper to taste (about 1/2 teaspoon)

1. Stir everything together.

Originally featured in Summer Salads

Download Recipe
Print Recipe