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Chicken Salad

Chicken Salad Sandwich
A high angle shot of a red bowl full of chicken salad, several slices of whole grain bread, a spoon and the beginnings of a chicken salad sandwich. Shot on an old rustic wooden picnic table.Getty Images stock

Chef notes

Swap traditional mayo for Vegenaise, an egg-free spread that’s high in omega-3s. With garlic, mustard and celery, you won’t notice any difference in the taste.


  • 2 whole or 4 half chicken breasts, bone in, skin on
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Vegenaise
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon fresh garlic, minced
  • 1 cup diced celery (about 2 stalks)
  • 1 cup green grapes, cut into quarters



Preheat the oven to 350°F.


Place the chicken breasts, skin side up, on a baking sheet, rub them with olive oil, and sprinkle generously with salt and pepper.


Roast for 35 to 40 minutes, or until the chicken is cooked through. Set aside to cool. When the chicken is cool, remove the meat from the bones and discard the skin and bones.


Dice the chicken into 3/4-inch pieces and place in a bowl.


Add the Vegenaise, mustard, garlic, celery and grapes, plus 1½ to 2 teaspoons of salt and 1teaspoon of pepper or to taste. Toss well, then refrigerate until ready to serve.

Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Availablefrom Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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