A summer favourite of mine - cold chicken mixed with fresh, crisp vegetables and a light mayonnaise dressing. Great for sandwiches, as a topping to a green salad or on it's own from the fridge on a hot summer night.

ingredients:

	½ teaspoon kosher or sea salt
	½ teaspoon freshly ground black pepper
	1 teaspoon extra virgin olive oil
	4 small or 2 medium boneless, skinless chicken breasts
	2/3 cup low-fat mayonnaise
	1 ½ tablespoons Dijon mustard
	1 tablespoon chopped fresh chives
	2 tablespoons chopped fresh flat-leaf parsley
	1 teaspoon chopped fresh thyme
	Juice of ½ lemon
	¾ teaspoon chopped fresh red chili pepper (or dried chilis – just use less)
	½ cup finely diced celery
	½ cup finely diced Vidalia onion
	½ cup finely diced carrot
	1 roma tomato, with watery insides removed, diced
	1 whole avocado, diced
	salt and pepper to taste (if required)
	6 spinach wraps (like fajita wraps) or bread for sandwiches

directions:

1. Heat a large non-stick sauté pan over medium-high heat and add oil. Sprinkle chicken with salt and pepper; place in sauté pan. Reduce heat to medium and cook until chicken is cooked through and slightly browned on both sides, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside.

2. In a large bowl, combine mayonnaise, mustard, chives, parsley, thyme, lemon juice and chili pepper. Add celery, onion, carrots and tomato. Cut reserved chicken into ½-inch pieces. Add to salad; stir to combine. Add avocado and toss. Season with salt and pepper if required, to taste. Serve with sandwich wraps or on top of plate of mixed greens.

recipe origin: Based loosely on a recipe by Martha Stewart and my mom's summer chicken salad.

Filed under:   Sandwiches   Side-Dishes & Salads

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