A little green apple goes a long way in this fast and easy chicken salad recipe! If you can’t find a green apple, try a handful of blueberries or another seasonal low-carb fruit. Opt for cashews raw or roasted without inflammatory oils such as canola.
Prep Time: 10 minutes
Baking Time: 0 minutes
3 tablespoons olive oil
1 tablespoon raw apple cider vinegar
1 teaspoon sea salt
½ teaspoon black pepper
¼ cup fresh parsley, minced
1 tablespoon red onion, minced
¼ cup celery, diced
½ small green apple, cored & diced
½ ounce cashews, chopped
1 12-ounce can of chicken breast, drained
1 medium avocado, peeled & diced
Mix all ingredients together except canned chicken and avocado until well-combined.
Gently fold in chicken and avocado.
Serve between 4, storing any leftovers in a container in the fridge for up to 3 days.
Net Carbs: 2