Not only is our salad packed lean protein, fruits and veggies but turmeric is powerful antioxidant that is believed to have benefits in preventing some form of cancer and aid in weight loss. Our favorite part of the salad are the pomegranate seeds that we sprinkle on top which pack another huge antioxidant punch. They also give you a great burst of tartness and will the pecans offer an awesome crunch.
Here’s what you’ll need:
1/4 cup scallions, thinly sliced
juice and zest of 1 lemon
1 cup each apples and pears cut into a small diceclick here for a tutorial on how to cut apples and pears
1 cup celery, thinly sliced
1 to 1½ lbs cooked chickenYou’ll also need: turmeric, sriracha or any other hot sauce and 3 tablespoons mayonnaise (sorry we’re not going to post pictures of mayonnaise here. but if you need to see some mayo pics, click here: www.pauladeen.com)
Winter Chicken Saladmakes 8+ servings, keeps refrigerated up to a week 1/4 cup scallion, finely chopped juice and zest of 1 lemon 2 teaspoons salt 1 cup apple, cut into small dice 1 cup pear, cut into small dice click here for a tutorial on how to cut apples and pears 1 cup celery, thinly sliced 1/2 teaspoon turmeric 1 to 1½ lbs cooked chicken 3 tablespoons light mayonnaise 1/4 teaspoon sriracha hot sauce garnish toasted pecan pieces pomegranate seeds baby spinach or arugula leaves
In a large mixing bowl, combine the scallions, lemon juice and zest and salt. As you dice the apples the apples and pears add them to the bowl and mix to coat with the lemon juice to prevent browning. Add the celery and turmeric, mix again to combine all ingredients thoroughly.
Add the chicken, mayonnaise and hot sauce to the bowl and fold together with the other ingredients to mix without breaking the chicken too much. Adjust the seasoning to taste with more salt and hot sauce as needed. To serve, make a bed of greens (spinach or arugula) in the center of each plate, greens may be dry or lightly dressed with olive oil and vinegar or lemon juice. Place a large spoonful of the chicken salad on top of the greens. Scatter toasted pecan pieces and pomegranate seeds over each plate.