Recipe: Picnic Chicken Salad



Are you a picnic-er? I know that's not a verb, but nevertheless I consider us big picnic-ers around here. Maybe it's my love of camping and all things nature, but any chance we get to sprawl out on the ground and eat our meal on a blanket, we take it- even if it's just on our balcony (which happens to overlook a small marsh, where we see birds and bunnies- and even the occasional coyote, playing on the regular so it sort of feels like camp!). We'll gather all of our meal goodies, grab my favorite vintage tablecloth from the 70's and spread out on the grass, the sand, a tree stump or the rocky shore and enjoy time together in a way that seems way more casual and cool than sitting at a table, even if we're eating the same exact meal. But there are some foods that just SCREAM picnic- cheese trays with dried fruit and nuts, big slices of drippy watermelon, and chicken salad. I have a handful of chicken salad recipes- maybe because I like any excuse to eat mayo, and it seems to be socially unacceptable to eat it from the jar- but also because it's a super quick-to-make, eat-multiple-meal, meal prep kind of recipe, that, if you've been following along for any time now, you know I love.


This one happens to be my favorite. With classic crisp celery, sweet grapes to balance the tangy sauce (dijon and lemon are the stars, paired with the creamy mayo) and crunchy almonds spread throughout make this a meal I just can't get enough of. Our favorite way to serve it is on crisp fresh romaine leaves, but I often just plop a scoop on top of salad greens; it;s equally as good wrapped in a sprouted grain wrap. Whatever way you decide to serve it, don't forget your picnic blanket!


Picnic Chicken Salad 1/3 cup avocado oil or homemade mayonnaise 1 tbsp dijon mustard 2 tbsp lemon juice or apple cider vinegar

pinch of garlic powder pinch of sea salt 2 cups cooked and chopped or shredded chicken (I like shredding in the food processor!) 1 cup grapes, halved or quartered 1/4 cup celery, chopped 1/4 cup almonds, chopped

1. In a large bowl, combine mayonnaise, dijon, lemon juice or vinegar, garlic and sea salt. Taste for seasoning.

2. Add cooked chicken, grapes, celery and almonds. Toss to combine. Serve over greens, lettuce wraps or sprouted tortillas.



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© 2020 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. Terms of Use

Headshots Marie Guagliardo Photography & Sarah Zollo Portraits