Micro Fenugreek Chicken Salad

November 19, 2019

Vicki Lu‎_Micro Fenugreek Chicken Salad_HamamaRecipes_9.11.19

Author: ‎Vicky Lu (Hamama Friends group member, find the original post here!)

Prep: 15 minutes
Cook: 15 minutes
6 servings


Some lunchtime inspiration: Chicken salad salad with fenugreek microgreens. Drizzled a little vinegar and oil dressing, yummy!! Thanks to some Hamama friends who shared their experience about getting rid of the shells of fenugreek sprouts by washing them in water!

Vicki Lu‎_Micro Fenugreek Chicken Salad_HamamaRecipes_9.11.19


- 4 cups cooked chicken breast chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1/2 cup celery chopped finely
- 1/4 cup sliced almonds (optional)



  1. Mix all the ingredients together well in a bowl and refrigerate for at least an hour. (Note: click on times in the instructions to start a kitchen timer while cooking.)
  2. Combine other fresh, affordable or local and regional foods to the bowl with fenugreek microgreens from HAMAMA. 


[Recipe inspiration from Dinner then Dessert!]

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