We’re revamping your regular chicken salad with a some fresh mozzarella, avocado, chives and a white balsamic dressing to tie it all together. It also boasts my latest pandemic food obsession, the humble red cabbage. The red cabbage is terribly underrated, dontcha’ think? First of all, can we please talk about how gorgeous it is in both color and structure? Secondly, it’s packed with fiber and antioxidants, and has anti-inflammatory super powers, which is a big 🙌🙌 in our books. I find the easiest way to prepare it is to voraciously scrape a vegetable peeler across the surface to create those pretty ribbons.
This makes a great lunch if you’re looking to switch up your usual sandwich routine, or if you’re following a #keto or #lowcarb lifestyle. Heck, even if you aren’t, you won’t be sorry to find a bowl of this waiting for you in the fridge at lunch o’clock! xoxo Kirsty
Ingredients for 3-4 servings
1lb. chicken breasts, cooked and cubed
1 ball of fresh mozzarella, cubed
1 avocado, cubed
1/8 red cabbage, sliced into thin strips using a peeler or cut thinly with a knife
1 tablespoon chives, minced
2 handfuls of arugula or other baby lettuce leaves
For the dressing:
3 tablespoons (45ml) extra virgin olive oil
3 tablespoons (45ml) white balsamic vinegar
1 teaspoon Dijon mustard
1 garlic clove, finely minced
1 tablespoon chives, minced
1 teaspoon salt
1/2 teaspoon pepper
Combine the dressing ingredients in a jar with a tight fitting lid and shake, shake, shake away until it has emulsified.
Combine the cubed chicken, mozzarella, avocado and red cabbage in a large bowl. If you’re making this ahead, don't add the avocado until you are ready to serve. Add half the dressing and gently combine. Refrigerate until ready to eat. Toss in the arugula, sprinkle with more chives and always have a little extra dressing on the side!
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