Sunny California Chicken Salad


The sun was seriously shining today with not a cloud in the sky, which inspired me to make a light and colorful lunch. I already had prepped chicken the day before in the crock pot – part of my weekly meal prep as well as some tomatoes and avocado. This time, I just decided to wing it because I didn’t want to sit around trying to look at recipes. What came out of it – was amazing and just plain beautiful!

If using 21 Day Fix Containers this equals 1 Red, 2 Green, 1 Blue and 1 Orange container for 2 wraps. 


(DOUBLE This to make lunch for 2 people for 2 days. This will feed 1 person for 2 lunches. )

  1. 1 1/2 Pre-cooked chicken breasts, chopped
  2. 2 small-med. red tomato, chopped (squeeze out the gooey seeds into the trash or dog bowl – you don’t want that in the chicken salad. Gooey is NOT a good texture!)
  3. 1/2 Avocado, chopped
  4. 2 TBS finely chopped red onion (don’t over do it on the onion!!)
  5. Sprinkle of Flax Seed
  6. Green Leaf Lettuce (or other lettuce to make cups. Try butter or bib)


  1. 1/2 TBS Olive Oil
  2. 1/2 TBS Vinegar (BRAGGS Apple Cider or Red Wine)
  3. Squeeze 1/4 Naval Orange (approx. 2-3 TBS)
  4. 1/2 TBS Dijon Mustard
  5. 1 tsp honey
  6. sprinkle of salt and pepper
  7. 1/2 tsp Herbs de Province (get a big bag of it from World Market for 2.99!


Combine first 4 ingredients.

Whisk the Dressing ingredients in a separate bowl until smooth. Taste!

Pour Dressing over Chicken Salad mixture and toss to coat.

Spoon into lettuce cups and serve!

Store extra in tupperware for tomorrow!



Even pretty on a paper plate.


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