CHICKEN SALAD BASE

• 7 – 10 boneless, skinless chicken tenderloins
• 6 – 8 celery stalks (omit if you’d like)
• 1 egg (if making your own avocado mayo)
• 1 cup avocado oil (if making your own avocado mayo)
• 1 1/2 teaspoons sea salt

APPLE WALNUT CHICKEN SALAD

• 2 tablespoons Sicilian Lemon balsamic vinegar (optional, but enhances the flavor)
• 1/2 cup raw walnuts, roughly chopped
• 1/2 cup granny smith apple, diced
• pinch (or two) of sea salt

LEMON CREAM & MINT CHICKEN SALAD

• 2 tablespoons Sicilian Lemon balsamic vinegar (you could also use fresh lemon juice)
• 2 – 3 tablespoons fresh mint, finely chopped
• 2 – 3 tablespoons cream cheese (if you like it extra creamy!)
• pinch (or two) of sea salt

PINEAPPLE PECAN CHICKEN SALAD

• 2 tablespoons Pineapple balsamic or Coconut balsamic vinegar (optional, but enhances the flavor)
• 1/2 cup fresh pineapple, diced
• 1/2 cup raw pecans, roughly chopped
• pinch (or two) of sea salt

Pro Tip : For fresh ingredients, such as the apple, mint, and pineapple, I recommend tossing into the chicken salad just before serving. This avoids any browning, wilting, or sogginess.