Chicken Waldorf Salad

When you have cooked chicken already in the fridge, this salad comes together in minutes, packs well, and keeps you fed with real food. It is the answer to the busy in-between meal, the quick lunch you grab when you are tired and there is nothing prepped.

Coconut cream and a little lemon juice do the creamy work here, in place of a classic mayonnaise-based dressing, and the result is just as satisfying. Chicken is a source of protein, which the body draws on to repair tissue. The green apple adds fiber, and grapes and celery keep it fresh and crisp.

Make it look like a meal you chose on purpose. A bed of greens, the salad mounded on top, eaten without rushing. The small dignity of a good lunch matters more than it seems.

Ingredients

• 1 pound cooked chicken, chopped
• 1 green apple, chopped
• 1/2 cup grapes, sliced
• 1/2 cup celery, chopped
• 1/4 cup green onion, sliced
• 1/2 cup coconut cream (the thick part of canned coconut milk, or canned coconut cream)
• 2 teaspoons lemon juice
• sea salt, to taste
• 1/4 teaspoon ground ginger
• 8 cups mixed greens

Note: This recipe is fully AIP elimination-friendly with no swaps needed. Tuna can stand in for the chicken if you prefer.

Method

• In a bowl, combine the chicken, apple, grapes, celery, and green onion.
• In a separate bowl, whisk the coconut cream, lemon juice, salt, and ground ginger into a dressing. Fold it through the chicken mixture until everything is coated, then chill for at least 30 minutes to let the flavors settle.
• Serve over the mixed greens. Taste and adjust the salt before plating.

*Adapted from acleanplate.com*