Apple Pecan Chicken Salad

1/2 cup chopped pecans
1 Tbsp. organic refined coconut oil
2 cups cooked chicken breast, chopped
1 cup celery, chopped
1/4 small apple, chopped
1/2 ripe avocado
4 Tbsp. mayonnaise
1 Tbsp. fresh lemon juice
Salt and pepper to taste

Lightly roast pecans in coconut oil in a frying pan. Remove and let cool.

Chop the chicken, celery, and apple, and cup the avocado into two strips.

In a medium bowl, mix together the mayonnaise, lemon juice, and seasonings. Add the chopped chicken, celery, and apple and combine. Serve on a bed of arugula with avocado on top. Serves about 4.

via Dr. Marlene Merritt - Primal Labs

No comments:

Christmas Countdown