Who else is ready for Fall to finally arrive?! While I know summer is a favorite for many people, I absolutely love Fall. Since school started, I’ve been working on really simple, make ahead meals. This is one of them! We used to buy a similar chicken salad at a local grocery store until I decided I could make it on my own and control the ingredients in it. This dish is perfect for a make ahead dinner, or to store in the fridge for lunches during the week. Pair with butter lettuce leaves for a Whole 30 compliant meal, or put on a flaky, buttery croissant. Delish either way!
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Harvest Chicken Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
1/2 cup avocado mayo
4 tsp fresh lemon juice
1 Tbsp fresh dill, chopped
2 lbs shredded rotisserie chicken
4-5 dried apricots (No sugar added)
1 stalk celery
1/8 cup dried cranberries No sugar added (apple juice infused for sweetening)
1/2 cup grapes, halved
1 head Butter lettuce, for serving
Instructions
In a bowl, combine the mayo, lemon juice, and dill. Chop the chicken, apricots, celery, and slice the grapes. Put these and the cranberries into the bowl and combine. Serve with Bibb lettuce leaves to make a chicken salad wrap!
