Week three! See how delicious healthy eating can be? We are stickin’ with chickin’ this week and it tastes so good! This is an easy, full of flavor and fuel for your body and mind food. The tart cherries, coupled with the dill, coconut yogurt and touch of zing from the Dijon mustard and vinegar will have your taste buds begging for more!
Can’t believe it is third week of January, jorts season here we come! 😉 I know I say this all the time, but each year I get older the time goes faster. I did read somewhere that when you are younger, time moves so slow because you have a greater percentage of life to live. As we age, obvi we have less of our life to live and ergo, time speeds up. Any who, time goes so fast now and in the words of Ferris Bueller “life moves pretty fast. If you don’t stop and look around once in a while you could miss it.” What does this all have to do with this week’s chicken salad recipe? Nothing, just making an observation! But the wise words of Ferris Bueller are true. So, pause, breathe, find joy (eating this chicken salad) and be present!
Now, back to this week’s healthy eats. It’s a quick, weeknight or weekend lunch or dinner or a healthy app. Using a store-bought rotisserie chicken makes this one so simple. Made with healthy fats, using avocado mayo and full fat plain coconut yogurt. The tart cherries add a nice flavor balance with sweet, savory and acidic notes of this dish.
I love using radicchio for lettuce cups in this recipe. First of all, it’s just so beautiful! Second, it’s pretty sturdy and holds up to a fairly substantial amount of filling and the taste has a nice crisp bitter note. So we are hitting all the fundamentals here. The balance of each of these components really elevates your tasting expeirence.
Also a pairs perfectly atop a nice hearty cracker! I love Simple Mills, grain free and full of well as the name suggests, simple ingredients.
Mmm, those tart cherries add such nice a burst of flavor and texture!
Stay the course (and in, it’s cold out there) this weekend in the most delectable way! Make my Tart Cherry and Dill Chicken Salad and all your dreams will come true. Well at least your dreams of taste bud tickling, finger licking good and good for you too food!
Happy Weekending It and Staying the Coursing It!
Diane
- 1 whole 3.5 to 4lb rotisserie chicken shredded (around 3 cups shredded)
- ½ cup avocado mayo (I use Primal Kitchen)
- 1 5.3oz container of plain full fat coconut yogurt (I use Coyo, can sub another brand you like or another non-dairy)
- 1 tbsp. champagne vinegar (can sub apple cider or white wine vinegar)
- ¼ tsp. of ground mustard seed
- 1 tsp. Dijon mustard
- 1 garlic clove grated
- 2 tbsp. fresh dill plus more for garnish
- a pinch of nutmeg
- ⅛ tsp. ground ginger
- 1 tsp. of salt plus more to taste
- a few grinds of freshly ground black pepper
- 1 tsp. of honey
- ½ a yellow onion small diced
- ½ cup thinly sliced celery stalks
- ½ cup dried tart cherries
- ⅓ cup slivered almonds
- Suggestions For Serving:
- Small head of radicchio for lettuce cups
- Crackers
- Bread of choice
- Fork
- Remove the skin from the chicken and remove the meat from the bone and shred. Place in a medium bowl and set aside.
- In another medium bowl add the coconut yogurt, mayo, spices, vinegar, honey, salt and pepper and mix to combine. Mix in the fresh dill, leave a small amount for garnish.
- Dump the shredded chicken into the coconut/mayo mixture and stir to coat all of the chicken. Stir in the tart cherries (can add more or less based on your taste) and the slivered almonds. Taste and adjust salt and pepper to taste. Pop in the fridge in an airtight container for two hours to overnight. Just before serving, garnish with reserved fresh dill. Serve in lettuce cups, with crackers or between two pieces of bread. Store any leftovers in airtight container in the fridge for up to two more days.
- Enjoy!
Leave a Reply