Hey all! Today I wanted to share with you a recent recipe I made while the Hubs was out of town. He is not a fan of celery or mayo, so I decided to get my fix while he was away. I was craving a chicken salad like nobody's business and I whipped this delicious one up. I'm not the biggest fan of mayo either, but for some reason it doesn't bother me in chicken salad. Also, I tend to use less then the average deli, so it stays pretty light. I like to use a ton more celery as well, to keep it feeling like a "salad" and celery just so happens to be my favorite raw veggie. This recipe is great because eaten on cucumbers or inside lettuce wraps, it's a South Beach Phase One dish, but you can easily add it to whole wheat bread or pita chips for Phase Two and Three. I hope you enjoy my grown-up twist on this beloved classic!
Walnut,Thyme, and Shallot Chicken Salad
South Beach Diet Phase One
- One rotisserie chicken, skin removed and meat shredded (about 3-4 cups if you would like to use leftover chicken instead)
- 1 small head of celery, finely diced (about 1-2 cups, you can use less I just prefer an excess of celery)
- 1 shallot, finely diced
- 3/4 cup toasted walnuts, roughly chopped
- 2 teaspoons of fresh thyme, finely chopped
- 3/4 cup light mayonnaise
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Remove the skin and bones from your chicken and lightly shread the meat into a large bowl. Lightly toast your walnuts in an un-greased pan over medium heat and set aside to cool. Chopp your celery, shallots, thyme, and walnuts and add to the bowl with the chicken. In a separate bowl, whisk together the mayo and vinegar. Slowly add the dressing to the chicken bowl, mixing thoroughly. You may need more or less of the dressing depending on how wet you like your chicken salad. Add salt and pepper to your liking and serve with wheat pita chips for phase two, or lettuce cups for phase one. Enjoy!