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This is not your mama’s chicken salad. For starters, there is not a speck of Miracle Whip. And no celery. This version is a fresh and fragrant one, with lemon zest, punchy Kalamata olives, and heady basil. There is some spiciness from garlic. Hidden amongst the Mediterranean flavors is a bit of extra veg in the form of shredded zucchini. If you can separate the traditional chicken salad in your mind from this one, I think you will be pleasantly surprised.
I’ve tried a couple of different ways of serving this, and I couldn’t decide which would be best to share with you. Ultimately, I decided to share both! In the photograph, you can see:
- Chicken salad in hollowed out cucumbers, and
- Chicken salad on greens with an extra drizzle of olive oil.
Of course, you could go crazy and do both. Feel free to play with your food!
This recipe requires pre-cooked chicken. There are many blogs that have instructions on how to make some shredded chicken, including this one. You might also be able to find an AIP-friendly rotisserie chicken, or even canned. Use what you can find.
As always, I’m wishing you love and healing!
- 2 cups pre-cooked chicken
- ½ cup shredded raw zucchini
- ¼ cup chopped Kalamata olives
- 2 tablespoons chopped fresh basil
- 3 cloves garlic, minced
- Zest of one lemon
- Salad greens or 2 hollowed out cucumbers
- In a large bowl, mix together chicken, zucchini, olives, basil, garlic, and lemon zest.
- In a smaller bowl, whisk dressing ingredients: lemon juice, olive oil, coconut milk (if using), and salt.
- Add dressing to the chicken mixture, and stir well to combine.
- To serve, place two cucumber quarters on each plate, or greens drizzled with a little olive oil. Top with chicken salad.