INGREDIENTS:
3-4 cups cooked chicken (free-range or organic)
2-3 cups diced celery
2 Tbsp chopped green onions
1 Tbsp lemon juice
2/3 cup Vegenaise with grapeseed oil
¾ cup walnuts or pecans, coarsely chopped
Sea salt and pepper to taste
DIRECTIONS:
In large bowl or lightly greased casserole, mix all ingredients together until combined.
(To serve as salad, refrigerate or serve immediately on lettuce or spinach leaves.)
To serve as casserole, preheat oven to 350°F.
Transfer chicken salad to lightly greased casserole dish with grape seed or coconut oil.
Top with raw parmesan or cheddar cheese.
Bake for 15-18 minutes or until warmed through.
About the author
Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth.
Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification.
You can also find her on Facebook and Google+
- More at
