Add ¼ cup extra-virgin olive oil

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It’s the perfect filling in a lettuce wrap or whole-grain sandwich, or even on its own—this light, yet tasty chicken salad recipe is bound to become your new lunchtime staple. Red bell peppers and scallions add crunch and brightness, while a homemade lemon-balsamic mayonnaise adds serious flavor, without a ton of extra calories.Nutrition (per serving)698 calories; 64g fat; 24g protein; 9g carbohydrate; 3g dietary fiber; 6g net carbs.Makes 2 servingsPrep time15 min.Ingredients1 cup diced cooked chicken½ cup diced red bell pepper1 artichoke heart airforceonetop , cooked and chopped2 scallions , sliced thin, including the crisp part of the green shoot1 tbsp minced fresh parsley⅓ cup lemon-balsamic mayonnaise (see below), or to tasteFor the mayo:2 egg yolks1 Tbsp vinegar1 Tbsp lemon juice1/2 garlic clove (chopped)1 cup extra virgin olive oilHow to make itFor the chicken salad: Cut everything up and put in a mixing bowl.Make the mayo (see below), add to the other ingredients, and toss to coat.For the mayo:Put the egg yolks, vinegar, lemon juice, and chopped garlic in the bottom of a clean glass jar. Add ¼ cup extra-virgin olive oil.Submerge your stick blender, turn it on, and blend till it’s incorporated.Now, keeping the stick blender on, slowly drizzle in ⅔ cup light-flavored olive oil until the mixture is thickened and the oil starts puddling on the surface. Makes ¾ cup.

Chicken salad with artichokes

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