I love chicken salads for a simple lunch, appetizer, or a light dinner. You can serve this dairy-free, gluten-free, paleo and Whole 30 compliant dish anytime of the year. The touch of sweet from the cinnamon and raisins mixed with the savory of the chicken, mayo, and mustard makes this a winner in my home.Jump to Recipe
I love any recipe that can be meal prepped and kept good in the fridge for weekday lunches or snacks. What is even better is the convenience of grabbing a rotisserie chicken to take the element of cooking actual chicken breasts out of the mix. Whoever invented rotisserie chickens is a genius, and I am forever thankful. Can you agree?
Simply, prep and measure all of your ingredients and combine them into a large mixing bowl and you are good to go. The most labor intensive parts are shredding the chicken and chopping the celery and grapes. If that sounds easy enough then this is going to be a breeze for you!
For myself, I will serve these stuffed inside of romaine or bib lettuce or with some SimpleMills crackers. For my husband, I will put this between some sprouted Ezekiel bread and have some more celery or carrot sticks on the side. Don’t be fooled, he will later go grab some chips or additional crackers as well. Tim seems to have been blessed with a bottomless pit for a stomach. You can imagine how busy our kitchen gets.
Sweet & Savory Chicken Salad
- 2 cups shredded chicken
- 1/2 cup chopped celery
- 1/2 cup halved grapes
- 1/4 cup chopped red onion
- 1/4 cup unsalted, chopped pecans
- 2 tbsp unsweetened raisins
- 1/4 tsp cinnamon
- 3 tbsp avocado mayo
- 1 tbsp stone ground mustard
- salt to taste
- Combine all of the ingredients in a medium mixing bowl and fold in until evenly coated
- Store in an airtight container for up to 3-5 days for optimal freshness.