By: The Working Girl’s Kitchen

I had some leftover chicken from a recently roasted whole chicken, so I decided to mix the meat with some other healthy ingredients to make a salad. I placed the salad mix on a small bed of lettuce and served a side of baked eggplant for dinner, but you could easily spoon this onto multi-grain sandwich thins for a tasty lunch.


  • 2 ripe avocados, peeled and cubed
  • 1  large lemon
  • 2 cups cubed or shredded cooked chicken
  • 2 cups seedless red grapes, halved
  • 1 medium tart apple, chopped
  • 1/2 cup pine nuts
  • 1/ 2 small red onion, diced
  • 2-3 tbs of Dijon mustard


  1. In a small bowl, toss avocado with juice of 1/2 of lemon; set aside.
  2. Combine all the other ingredients together and the juice from the other half of the lemon.
  3. Stir in avocado.
  4. Serve on a bed of greens or on multi-grain/whole wheat bread of your choice.