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Healthsmart Grilled Chicken Salad


2 Chicken breast

1 tbsp coconut oil

1 tsp balsamic glaze

½c your favorite mayo

2 hard boiled eggs

2 stalks celery chopped

2 whole carrots, chopped

1 red onion, chopped

¼c chopped pickles

¼c dried cranberries

1 tbsp Peachy herbs

1 tbsp Dijon mustard


2 mini cucumbers, chopped

½c chopped black or green olives

1 tsp orange marmalade or lemon curd

½c fresh parsley, chopped


In a griddle or large skillet, heat coconut oil

Slice chichen breast in half (butterfly.

Sprinkle with balsamic glaze and 1 tsp dried Peachy herbs

Cook on griddle until brownish, both sides. Let cool, cut into cubes.

Combine grilled chicken with all ingredients in a large bowl, keep refrigerated until service.

Reminder: Cucumbers will leak some of its water content. If serving much later, omit.

Serving suggestions: Serve with sliced tomatoes on romaine lettuce (or your favorite lettuce) On mini pita bread pockets On half mini bagels and a slice of same size tomato (so pretty) On seedy grainy bread with a slice of avocado Scoop on half unpeeled avocado

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