Chicken Salad with Lavender Vinaigrette

by jenny in Body Food

Clean Chef Franky G has given us a wonderful variation to chicken salad, with lavender making it a summery delight for your taste buds! Not only does this herb add a lovely flavor, it’s relaxing, strengthening and uplifting.

I personally think this chicken salad and/or the lavender vinaigrette on its own would be wonderful when planning a catered wedding, since lavender blesses homes, unions and has been used during marriage ceremonies for centuries.

We hope you enjoy!
x Jenny

p.s. You can now download a printable version of this recipe here.

Serves 2-4

Ingredients:

• 2 cups boneless chicken breasts
• 2 celery stalks, minced
• 1 carrot, minced
• ½ cup minced red onions
• ¼ cup flat leaf parsely, roughly chopped

and for the vinaigrette:

• 1 tablespoons coconut nectar
• ¼ cup apple cider vinegar
• ½ cup olive oil
• A squeeze of lemon
• pinch of sea salt
• 2 teaspoons fresh or dried lavender

Directions:

1. Preheat the oven to 350F
2. Coat each chicken breast in olive oil and season with sea salt, black pepper and 1 teaspoon dried thyme.
3. Place in some kind of roasting/baking pan and cook for 12-15 minutes.
4. Remove from the oven and let cool to room temperature.
5. While the chicken is cooling, make the vinaigrette by adding all the ingredients to a lidded jar and shaking vigorously OR placing ingredients in a bowl and whisking until well-combined. Set aside.
6. Cut the chicken into small chunks and add to a large mixing bowl.
7. Stir in the parsley and minced veggies, then pour in enough vinaigrette to generously coat the ingredients. Adjust seasonings to taste.
8. Enjoy in lettuce leaves, which are the perfect warm-weather bread substitute!

Recipe: Frank Giglio
Photos: Jenny Nelson 

jenny The Author