Lunchbox Chicken Salad

Chicken Apple Salad

Fall has arrived in the northwest bringing with it some amazing sunsets.

sunset

September ushers in new schedules and commitments which means the day to day pace is kicked up a notch – especially after the lazy days of summer.  Being prepared with clean proteins, plus washed and prepped veggies helps keep me on track and eating well at times like this.  Busy-ness means  less time in the kitchen.  With nothing healthy ready, I end up splurging on something I’l be sorry for later.  This Lunchbox Chicken Salad keeps well in the fridge for a week.  It’s perfect to have on hand for grabbing something healthy and quick.

We’ve got a new cooking gadget that has transformed the way we do food prep and I have a feeling it’s here to stay.  It’s convenient to have a cooked protein ready as a foundation for a yummy lunch or dinner.  That’s why when we bought a smoker and smoked a couple of organic chickens, it has made our monthly food prep that much easier.

Chicken Apple Salad

This will certainly be on rotation in order to make/eat this salad, and have some clean protein on hand.  But this is not a promotion to get a new smoker.  Use smoked or roasted chicken, either one will work.   This is about the convenience of having a homemade creamy and crunchy, chicken salad ready to sink your teeth into.

Chicken Apple Salad

Start out with great ingredients and you’ll get amazing results.  Click here for a great roasted chicken recipe, and I use this homemade mayo to bring it all together.

Chicken Apple Salad

Chicken Apple Salad

Mix everything except the avocado in a medium sized mixing bowl.  Inspired by fall flavors, I added a hint of cinnamon, apple and nuts.

Chicken Apple Salad

…pecans or walnuts work.

Store it in the fridge for up to a week, if it lasts that long.  Fill the cavity of a red pepper with it, eat it on a lettuce leaf or top a green salad with it.  Add sliced avocado on top.

Chicken Apple Salad

Enjoy the yumminess,

Amy

2 cups shredded cooked chicken

3 celery stalks, diced

1 fuji apple, cored and chopped

2 hard boiled eggs

1 tablespoon dijon mustard

1 tablespoon coconut aminos

1/4 cup chopped pecans

1 teaspoon dried thyme

1/2 teaspoon cumin

1/2 teaspoon cinnamon

salt and pepper to taste

homemade mayo

Directions:

In a large bowl, combine all ingredients except the mayo.  Mix well. Add 1/4 cup of mayo at a time until you reach desired consistency.  Everyone likes it differently, some like it really creamy and some prefer it more dry.

Store in the fridge for a week.  It’s great packed for lunch with a green salad.

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