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Paleo Chicken Salad with Apricots and Almonds - Lunch Version

<p>Packing lunch isn't always easy when you have to think beyond the traditional sandwich. That's why I like one scoop dishes like this Paleo Chicken Salad that you can prepare ahead of time.</p>
4 Servings Recipe By

Ingredients

  • 1/2 medium peel and pit Avocado
  • 1/2 tablespoons juice Lemon
  • 1 teaspoon Dijon Mustard
  • 1/8 cups chop Chives, Fresh
  • 1 3/4 cups cook and shred Chicken, Boneless Breasts
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1/8 cups dice Apricot, Dried
  • 1/8 cups Almonds, Raw

Serving Day Ingredients

  • 4 cups chop Lettuce, Romaine

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3/4 cup salad & 1 cup lettuce
  • 184 Calories
  • 6g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 72mg Cholesterol
  • 139mg Sodium
  • 8g Total Carb
  • 3g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 25g Protein
  • 2 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a medium bowl, mash together avocado, lemon, mustard, and chives.
  2. Stir in cooked chicken, salt, pepper, apricots, and almonds.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a medium bowl, mash together avocado, lemon, mustard, and chives.
  2. Stir in cooked chicken, salt, pepper, apricots, and almonds.
  3. Divide chicken salad among indicated number of freezer bags, label and freeze flat.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Serve cold on bed of lettuce.

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