This is a wonderful variation to your every-day chicken salad. The added lavender makes the chicken salad a summery delight for your taste buds! Not only does this herb add a lovely flavor, it’s relaxing, strengthening and uplifting. We find this recipe comforting whild still fresh, and perfectly suited to the 21-Day Cleanse.
Lavender isn’t just for bath scents and essential oils. This is a wonderful herb that brings it’s natural relaxation properties and is also known to have limonene, which stimulates digestive enzymes. Fresh lavender blossoms tend to be quite floral, while dried take on a more savory and herbal note.
This meal is also great for meal prep, as you can make it a few different ways and it keeps well in the fridge.
- 2 cups boneless chicken breasts
- 2 celery stalks, minced
- 1 carrot, minced
- ½ cup minced red onions
- ¼ cup flat leaf parsley, roughly chopped
- 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
Preheat the oven to 350F. Coat each chicken breast in olive oil and season with sea salt, black pepper and 1 teaspoon dried thyme.
Place in a roasting pan and cook for 12-15 minutes.Remove from the oven and let cool to room temperature.
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.
Cut the chicken into small chunks and add to a large mixing bowl.
Chop and stir in the parsley and minced veggies, then pour in enough vinaigrette to generously coat the ingredients. Adjust seasonings to taste.
Enjoy in lettuce leaves, which are the perfect bread substitute!
Recipe by Frank Giglio and photos by Jenny Nelson
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