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    Sesame Seed Chicken Salad

    This is one recipe I like to make in large quantities for the weekend. It stores well and the family always has a healthy option - it’s a win, win!

    Serves: 4

    INGREDIENTS

    • 3 organic or pasture-raised boneless, skinless chicken breasts (about 2 pounds)
    • Zest and juice of 1 lemon
    • 1/2 cup mayonnaise
    • 1/3 cup sour cream or Greek yogurt (optional)
    • 1 tablespoon Dijon mustard
    • 1 stalk celery, chopped
    • 1/2 cup pecans, almonds, or walnuts, chopped and toasted
    • 1/4 cup chopped fresh chives
    • 1 1/2 tablespoons sesame seeds
    • 1/2 cup dried apricots, chopped (optional)

    INSTRUCTIONS

    1. Brine chicken if desired (optional): Make brining liquid by dissolving 1/4 cup salt into 1 quart of water. Place chicken breasts in brine for 15–30 minutes. 
    2. Remove from brine and pat dry. Discard brine.
    3. Cover chicken with cold water in a deep skillet or medium-size pot and add 1 teaspoon salt. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 15 minutes. Remove the chicken and let cool.
    4. Place lemon zest and juice into a large bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, sesame seeds, ½ teaspoon salt, and pepper to taste. Add the apricots, if using.
    5. Dice the chicken into small pieces and toss in with the dressing.
    6. Serve with salad.

    Want to try 15 of Dr. Anna's Favorite Keto-Green recipes? Click here.

    Dr. Anna Cabeca

    Dr. Anna Cabeca

    Dr. Anna is a Triple Board Certified OB/GYN, Anti-Aging Medicine expert, and author of the best selling book, The Hormone Fix.

    Dr. Anna helps women heal the 9 most dreadful symptoms of menopause with natural, safe solutions. Follow her for content on hormonal imbalances, vaginal dryness, menopause (and more) that are medically backed, and created to empower women — not just treat them.