This is my new go-to lunch. A healthy version of the classic chicken salad sandwich…what more could you ask for? The recipe is meant to be made in a vitamix which is super easy, but you can always hand chop. I try to make a large bowl of it at the start of the week so I always have a healthy lunch on hand. You can spoon into lettuce cups, top gluten free toasted bread or fill a pita. So delicious and so satisfying!
Chicken Veggie Chop Chop
Serves: 6 servings
Ingredients
- •1/2 cup walnut halves
- •2 carrots, peeled and quartered
- •1 zucchini, cut into 1 inch slices
- •4 radishes, halved
- •2-4½ ounce cooked boneless, skinless chicken breasts (I usually boil mine for 20 minutes), cut into 4 pieces
- •2 cups chopped iceberg lettuce
- •1 cup dressing (see below)
- •1/2 tsp salt
- •1/4 tsp ground black pepper
- •pita, gluten free bread or extra iceberg leaves
- •avocado for topping
- Dressing
- •1/3 cup parmesan
- •1/4 cup fresh lemon juice
- •1/2 cup good quality olive oil
- •1 tbsp dijon mustard
Instructions
- Place walnuts in the Vitamix and pulse 3 times on variable #4. Pour into large bowl.
- Place carrots into the Vitamix and pulse 3 times on variable #5. Add to bowl with walnuts.
- Place radishes and zucchini into the Vitamix and pulse 4 times on variable #4. Add to bowl.
- Place chicken into the Vitamix and pulse three times on variable #4. Add to bowl.
- Add lettuce to bowl.
- Make dressing by blending or whisking all ingredients together and pour into bowl.
- Add salt and pepper and toss to mix well.
- Spoon into pita or lettuce cups and top with avocado.
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