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Ingredients
- 12 oz chicken boneless skinless
- 4 tblsp veganaise
- 2 sprigs tarragon (leaves)
- 2 large green onions
- sea salt to taste
- black pepper to taste
- smoke paprika to taste
Ingredients
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Recipe Notes
1. Bake chicken breasts at 325 degrees until done, OR pull white meat from already cooked organic chicken and discard skin
2. Finely chop chicken (ninja blender, works great, saves time)
3. Chop green onions (food processor or ninja is also great for the onions and tarragon)
4. Mince tarragon
5. Combine ingredients in bowl and season. Stir well. If the salad is too dry, add chicken broth for desired consistency. Let sit in refrigerator for one hour for flavors to absorb.
* I serve it on top of 2 cups of a spinach, butter lettuce, tomatoes and mushrooms salad. If you want all your food in one plate, it also goes great with a green apple chopped up in it.
Serving Size = 1/3 cup. This recipe makes 4 servings. This equates to the serving having - 3 ounces of Protein, 2 servings of Vegetables (if served on top of 2 cup vegetable salad), 1 serving of Fruit (if apple is added), and 1 serving of Healthy Fat on the Access Health Plan.
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