Ingredients
Scale
For Dressing
- 2 tablespoons olive oil mayonnaise (avocado or safflower-based can be used)
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon poppy seeds
- pinch salt (to taste)
- pinch ground black pepper (to taste)
For Salad
- 6 ounces roasted chicken breast, cubed (humane rated or certified recommended)
- 2 tablespoon chopped walnuts (8 halves)
- 1 celery stalk, sliced
- 1 orange, peeled and slices cubed (2 clementines could be used)
- 1 small apple, cored and cubed (2″ dia)
- 1/2 cup pomegranate aris
Instructions
- Prepare the dressing in a medium bowl. Whisk mayo, vinegar, honey, poppy seeds, salt, and pepper.
- Add all remaining ingredients. Gentle stir to evenly coat dressing.
- Divide into two portions and enjoy!
Notes
- When making this recipe in larger batches for make-ahead meals, you could consider leaving the salt out until you are ready to serve each individual serving. The salt pulls water out of the celery and begins to thin the dressing (without affecting taste).
- The juice from the citrus will also thin the dressing over night. Simply shake the salad in its container before opening to redistribute the dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: no cook
- Diet: Gluten Free
Nutrition
- Calories: 395
- Sugar: 28g
- Sodium: 266mg
- Fat: 15g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 77mg