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Celery Hazelnut Salad

average rating is 3 out of 5, based on 150 votes

Enjoy this Celery Hazelnut Salad as a hearty lunch or dinner. For an added boost of fiber and complex carbs, serve with a small portion of quinoa or whole-grain crackers. It also pairs well with a refreshing cucumber salad or a light soup for a well-rounded meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

320 Protein

30 Fat

12 Carbs

14 Tags:

Celery salad hazelnut salad low-calorie salad high-protein recipe diabetic-friendly meal weight loss salad lean chicken salad healthy greens low-fat recipe

Ingredients

1 lb boneless, skinless chicken breast (organic or conventional)
4 cups mixed greens (such as spinach and arugula, organic)
1 cup celery, thinly sliced (organic)
1/4 cup hazelnuts, chopped (light on nuts, organic or conventional)
1/4 cup red onion, thinly sliced (organic)
1 tablespoon olive oil (organic)
1 tablespoon balsamic vinegar (organic)
1 tablespoon fresh lemon juice (organic)
1/2 teaspoon garlic powder
Salt and pepper to taste

Directions

Heat olive oil in a skillet over medium heat. Season chicken breasts with garlic powder, salt, and pepper. Cook chicken for 6-7 minutes per side or until fully cooked (internal temperature of 165°F). Let the chicken rest for 5 minutes before slicing into strips.
In a large mixing bowl, combine the mixed greens, celery, red onion, and chopped hazelnuts.
In a small bowl, whisk together balsamic vinegar, lemon juice, salt, and pepper.
Add the sliced chicken to the salad and toss gently to combine.
Drizzle the dressing over the salad and toss again to coat evenly.
Serve immediately for a light and satisfying meal.