Description

A lightened up Mayo Free Chicken Salad! A chicken salad bowl that’s perfect for a healthy meal or side dish. Spinach, roasted broccoli, berries, chickpeas, roasted chicken, and herbs tossed in a light yogurt olive oil dressing.

Ingredients

Units Scale

3 cups rotisserie chicken (skinless, pulled or shredded)
1 pound broccoli florets
2 to 3 teaspoons melted coconut oil or olive oil
1/2 teaspoon everything seasoning of choice (dried herbs, red pepper, etc.)
2/3 to 1 cup cultured plain Greek yogurt or kefir yogurt
1 Tablespoon red wine vinegar or apple cider vinegar
1 Tablespoon olive oil
2 garlic clove or 1 teaspoon minced
1 teaspoon lemon juice
Kosher salt and black pepper, to taste
1/2 cup diced red onion
4 cups spinach leaves
1 - 1 1/2 cups fresh blueberries
1/4 cup roasted sunflower seeds
1/3 to 1/2 cup chickpeas (canned or roasted)
Garnish - 1/2 cup packed fresh cilantro or parsley (torn or roughly chopped), 3 Tablespoons dried goji berries or other dried fruit of choice, lemon slices, peppercorns/fresh pepper and red pepper flakes

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Instructions

Shred the cooked rotisserie chicken and set aside in a bowl.
If desired, roast ½ pound of fresh broccoli for extra flavor or if not roasting toss all raw broccoli florets in a large bowl. When roasting, preheat the oven to 425F and toss the broccoli florets (around 2 cups) in 2 to 3 teaspoons oil and seasoning of choice. Pour onto a baking sheet and place in the oven for 20-25 minutes. Place the other 1/2 pound of fresh broccoli florets in a large mixing bowl.
While broccoli is cooking, make the yogurt sauce for the chicken salad.
Mix the yogurt, vinegar, olive oil, garlic, lemon juice, salt, pepper and onion in a small bowl. Set aside.
Next spoon 1/2 to 2/3 cup yogurt sauce over the chicken and toss all together. Save extra yogurt sauce for the bowl.
In a large bowl, place the spinach leaves in the bottom. Layer the roasted broccoli and/or raw broccoli, blueberries, sunflower seeds, and chickpeas on top. Toss together with the remaining yogurt sauce (dressing).
Add the chicken salad on top of the spinach salad.
Garnish with herbs, goji berries, lemon slices, and if desired, peppercorns and red pepper flakes.
Serve immediately. See notes for make ahead meal prep options.

Notes

Meal Prep Tip – If making ahead of time, keep the spinach salad and chicken salad separate until ready to eat. This recipe can be stored in airtight containers for up to 5 days.

Cooking Tip – If using Greek yogurt, the mixture will be thicker. If desired, thin it out with more oil or a bit of broth or water.

Prep Time: 5
Cook Time: 15
Category: Main
Cuisine: American

Nutrition

Calories: 355
Sugar: 13 g
Sodium: 275 mg
Fat: 14 g
Saturated Fat: 2.7 g
Trans Fat: 0
Carbohydrates: 30 g
Fiber: 8
Protein: 29
Cholesterol: 53 mg