1 cup cooked chopped chicken breast
1/2 cup diced celery
1/4 cup diced carrots
1/4 cup finely chopped fresh parsley
1 to 2 green onions, sliced into thin rounds
1 tablespoon capers
2 to 4 tablespoons Soy-Free Veganaise
Herbamare and freshly ground black pepper to taste
lettuce leaves, rinsed and patted dry
Place all of the ingredients except the lettuce leaves into a bowl and mix together. Season with salt and pepper to taste.
Place a few scoops of chicken salad into a large piece of lettuce. Repeat until you are out of chicken salad. You can also use the salad to top a bed of mixed greens. Either way, it’s delicious!
Store leftover salad in the refrigerator for up to 3 days.
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