You don’t need mayo to make chicken salad delicious.
This lemon-y, herb-y version is bright and tasty!
Make it up as a satisfying lunch, a summer dinner, or for a picnic with some girlfriends.
Mix in any herbs on hand, dill is delightful, but tarragon, cilantro, and parsley would all work as well.
Gluten-free, dairy-free, grain-free, vegan, and delicious!
- 8 ozs Chicken Breast
- 1½ tsps Avocado Oil
- ¼ tsp Italian Seasoning
- ¼ tsp Sea Salt (divided)
- ½ Cucumber (large)
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- 1 tbsp Fresh Dill
- ½ Garlic (clove, minced)
- ½ stalk Celery (finely chopped)
- 2 tbsps Red Onion (finely chopped)
- Preheat the oven to 400ºF (204ºC) and line a baking dish with parchment paper. Place the chicken breasts in the prepared baking dish and drizzle with avocado oil. Season with Italian seasoning and half the salt. Bake for 20 minutes, or until the chicken is cooked through.
- While the chicken is cooking, finely chop the red onion, finely chop the celery, and mince the garlic.
- Spiralize the cucumber using the ribbon blade. If you do not have a spiralizer, use a vegetable peeler or mandoline to create ribbons instead.
- Remove from the oven and let chicken rest for at least 10 minutes. Chop into cubes.
- In a mixing bowl, whisk the olive oil, lemon juice, fresh dill, garlic and the remaining salt together. Add the chopped chicken, celery and onion to the dressing and mix well to combine. Season with additional salt if needed.
- To serve, divide cucumber ribbons between plates and top with chicken salad. Enjoy!
Make It Veggie: Use white beans or chickpeas instead of chicken.
No Fresh Dill: Use other fresh herbs like parsley or chives instead.
No Avocado Oil: Use extra virgin olive oil instead.
Foods that Heal: Chemical constituents in dill help antioxidants attach to damaging free radicals and remove them from your body, offering some powerful pain-relieving and anti-inflammatory properties.