Do this enjoyable, wholesome twist on basic hen salad. Roast the hen just a few days forward to make it sooner to place this salad collectively. Or you possibly can use leftover roast hen or a store-bought rotisserie hen.
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Components
For the hen salad:
½ cup chopped walnuts
1 giant celery rib, finely chopped
¼ cup natural mayonnaise
1 small shallot, finely chopped
2 ½ tablespoons chopped recent herbs (dill, parsley, cilantro, tarragon, or
thyme)
2 teaspoons recent lemon juice
1 pound roast hen breast, chopped into bite-size items
sea salt and pepper
eight ounces salad greens (spring combine, arugula, child kale, or romaine)
1 avocado, peeled, pitted, and sliced
¾ cup recent raspberries
For the French dressing:
2 tablespoons walnut oil
1 tablespoon vinegar (champagne, raspberry, or pink wine)
salt and pepper
Instructions
- Mix the walnuts, celery, mayonnaise, shallots, herbs, and lemon juice in a medium bowl and stir collectively till nicely blended.
- Add the chopped hen breast and toss to coat evenly. Season with salt and pepper, as wanted.
- To assemble the dish, divide the greens into 4 parts on dinner plates.
- Whisk the oil and vinegar collectively till mixed and season with salt and pepper to style. Drizzle across the greens.
- Divide the hen salad into 4 parts and mound on prime of the greens.
- Add the sliced avocado and the raspberries across the edges of the plate.
Diet info
Makes four servings.
Serving: ½ cup hen salad, 2 cups dressed greens
Energy 450
Fats 34g
Saturated fats 4g
Ldl cholesterol 55mg
Fiber 7g
Protein 26g
Carbohydrate 14g
Sodium 151mg
From the ebook, Eat Fats, Get Skinny, by Mark Hyman, MD
