I like to roast a chicken at least once or twice a month.  It’s a great way to enjoy an easy dinner the first night and have plenty of leftover meat (and stock) for the rest of the week.  If it’s winter, I’ll typically make a soup (like this yummy one), but in the summer, I prefer to mix up a batch of this yummy chicken salad.  It’s perfect served with lettuce or a slice of hearty honey wheat bread.  Add a freshly sliced tomato on the side and you have a tasty, easy lunch!

Super Chicken Salad

1-2 servings (so double if you want a few days worth!)

3/4 cup chopped leftover chicken

1 T mayo

1 t. apple cider vinegar

1/2 t. celery salt

1 to 1 and 1/2  c. veggies (my favorite mix is onions, celery and green peppers, but you could add carrots, red peppers, etc.)


sea salt

freshly cracked black pepper

Step one:  Mix the mayo, vinegar and celery salt in a small bowl.  Chop veggies.

Chicken salad veggies

Step two:  Add the chicken and veggies and mix well.

Step three:  Season to taste with the tarragon, sea salt and pepper.

Summer chicken salad

Chill for at least half an hour (really a few hours or overnight is better).  If it’s a bit dry after chilling add a bit more mayo (but be careful as a little goes a long way).   Serve with fresh fruit for a perfectly balanced lunch!

Chicken Salad

Perfect lunch!

Get ready for a clean and fresh July!  Purchase a bottle of Young Living’s Purification and join the Oil of the Month Club.  You’ll get to participate in a special Facebook group, get 30 tips specific to using this oil and learn a lot as you experiment!  It’s fun, affordable and a great way to get started learning about essential oils.  Check out the details HERE!

Shared on Real Food Wednesday, Empty Your Archives and Works for Me Wednesday.

Pin It on Pinterest