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Healthy Cooking with Lindsay Rasure

I love a good homemade chicken salad! I love the bite of sweetness that the grapes bring and the saltiness from the pecans. This chicken salad is next-level by using grilled chicken thighs and toasted pecans. It’s one hundred percent worth the extra step. By grilling the chicken thighs the salad itself doesn’t need extra spices or anything special. This salad is delicious by itself or

SALAD (4 servings)

INGREDIENTS:

• 1 LB. BONELESS SKINLESS CHICKEN THIGHS

• 1 C. DICED GRAPES (ANY VARIETY)

• 2/3 C. DICED CELERY

• ½ C. ROASTED CHOPPED PECANS

• 1/3 C. OF AVOCADO BASED MAYONNAISE (FAVORITE BRAND: PRIMAL KITCHEN)

• SALT & PEPPER TO TASTE

• ½ LEMON TO SQUEEZE ON TOP

DIRECTIONS:

1. GRILL YOUR CHICKEN THIGHS TO YOUR LIKING, LET THEM COOL, AND

Y YOUR PECANS ON A ROASTING PAN AND SPRAY WITH OLIVE OIL OR AVOCADO OIL. ROAST THE PECANS AT 375 DEGREES FOR 8 MINUTES. SALT TO YOUR LIKING AND LET COOL BEFORE CHOPPING INTO SMALL

A BOWL COMBINE THE CHICKEN, DICED GRAPES, DICED CELERY, PECANS, AND AVOCADO MAYO. STIR UNTIL WELL COMBINED. T AND PEPPER TO YOUR LIKING AND STIR AGAIN. A LEMON IN HALF AND SQUEEZE OVER THE TOP. STIR AGAIN TO FOR MORE RECIPES OR MEAL IDEAS YOU CAN FOLLOW LINDSAY RASURE ON INSTAGRAM: @ CLEANBITELIFE OR HER FACEBOOK GROUP: CLEAN BITE LIFE

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