- Jackie Day
Healthy Honey Ginger Chicken Salad
Updated: Jan 26, 2021
I've been receiving requests from my clients and friends to share my recipes. I tend to post these more on my personal social media page and have hesitated to share them with the world. Why? Well, I'm not a first-class cook by any stretch of the imagination and tend to redo pretty much any recipe I get my hands on so that it is not full of the 'bad stuff'. For me, it is about creating a dish that is healthy, tasty, easy to make, and gets a two thumbs up from my biggest critics (my husband and son). So after much resistance, I finally decided to share my 'redo recipes' with the world and will showcase one monthly recipe article each month to my blog and will hashtag it as #recipeofthemonth.
Welcome to my first recipe redo - healthy honey ginger chicken salad.
Again, my cooking skills are relatively basic so that means my recipes are going to include ingredients that are easy to find and simple to make. When I first created this recipe I was skeptical at first because I pondered how I could add zest to a chicken salad and still keep it low in calories yet tasteful. The first step was substituting the heavy mayonnaise (full of calories and fat) with my own homemade mayonnaise recipe, which I've included below. If you REALLY don't have time to make the mayonnaise from scratch, I recommend using Primal Kitchen's Mayonnaise made with avocado oil. This mayonnaise made with organic cage-free eggs and avocado oil, captures all the flavor and whipped texture of your favorite mayonnaise, without artificial ingredients. No added sugars, no artificial ingredients, and contains no gluten, soy, or canola oil.
This dish is full of healthy protein, good fat, good carbs, and is loaded with vitamins, minerals, and antioxidants. Your whole body will thank you for it.
HONEY GINGER CHICKEN SALAD
1 cup of shredded cooked chicken
1/4 cup of thinly sliced carrot
1/4 cup of thinly sliced celery
2 tablespoons of homemade mayonnaise or Primal Kitchen's Mayonnaise
2 tablespoons of finely chopped red onion
1 tablespoon of slivered almonds
2 teaspoons of coconut aminos* (you can add more based on taste)
1/2 teaspoon of raw honey
1/8 teaspoon of ground ginger
1/8 teaspoon of garlic powder
1/2 chopped avocado
Using a spoon, mix all of the ingredients together in a medium bowl. Divide the salad into two equal portions and store in the refrigerator for up to 5 days.
*Coconut aminos can make the salad a bit soggy if you use too much. When you are ready to eat the salad, add more aminos at that time for added taste.
1 large cage-free egg (at room temperature)
1 cup of avocado oil
1/4 teaspoon of dried ground mustard
1/4 teaspoon of red wine vinegar
1/4 teaspoon of fine sea salt
Combine all ingredients into a blender and mix until all oil has been blended. Store the mayonnaise in a refrigerator for up to six days. Do not keep mayonnaise any longer than a week due to the presence of the raw egg.
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