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Mayo Free Chicken Salad

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Mayo Free Chicken Salad
Kaufmann 1 friendly, Serves 4

Recipe by Kristin Kons

1-pound boneless skinless chicken breasts or a pre-cooked rotisserie chicken 14.5 ounce can vegetable broth

1/2 cup sliced almonds

½ cup plain yogurt (low-fat or whole are healthiest vs. fat free)

1 tablespoon dried tarragon

1-tablespoon apple cider vinegar

¼ – ½ teaspoon sea salt, to taste

¼ teaspoon pepper, to taste

Shred or dice your pre-cooked chicken or follow directions to cook chicken. To cook chicken use a large saucepan, add chicken and broth and bring to a boil. Then bring down to a simmer for 15-20 minutes until no longer pink; flip ½ way through. Place chicken on a plate and set aside to thoroughly cool. (I like to shred mine by pulsing in small batches in the blender)

Toast almonds by placing them in a sauté pan on medium – low heat on the stovetop. Toss frequently and watch closely for about 5 minutes until lightly browned and fragrant. Place in separate bowl and set aside to cool.

In a medium bowl, combine remaining ingredients and mix well. Add cooled chicken to mixture and toss well to coat. Serve on top of avocado slices and/or shredded spinach and veggies or wrap up into a lettuce leaf and eat it as a wrap. You can also serve as little appetizers on top of slices of cucumber. Use your imagination!


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