High Protein Chopped Chicken Salad

This delicious chopped chicken salad is high in protein and packed with fibre, making it the perfect option for a quick throw together lunch.

I like to roast a whole chicken on the weekend and save two cups worth. You can use the rest for school lunches and to add to omelette’s for breakfast.

When it comes to chicken I choose quality - my favourite is The Food Farm for pasture raised and organic. This chicken lived a good life outdoors where it could flap its wings and get some sunshine.

This won’t take long to prep and you’ll get two or three days worth.

Ingredients

For the salad:
2 cups of roast chicken (store bought or home made), chopped or blitzed in food processor
2-3 stalks of celery
1/4 of a red onion
1 clove of garlic
Half an apple
2 handfuls of rocket, chopped
1/2 a cup of capsicum
1/4 cup of chopped roasted pecans
1/4 cup chopped sugar-free cranberries

For the dressing:
1/2 cup of cottage cheese (or low-fat greek yoghurt)
2 Tbsp apple cider vinegar
1/2 tsp Dijon mustard
S&P to taste

Method

1. Blitz the celery, onion, garlic and apple in a food processor and add it to a bowl with the chopped chicken.

2. Add remaining salad ingredients

3. Combine dressing ingredients in a small bowl and whisk together

4. Add dressing to salad and mix well

5. Enjoy!