People laugh at me because I find that stopping what I’m doing to eat lunch annoying.  While the kids are at school, I’m usually running errands, working out and of course blogging!  So, I definitely don’t want a time-consuming lunch to make. That’s why a quick meal like chicken salad is perfect.  Just scoop it onto a plate, add some crackers and you’re done.  It doesn’t interrupt your day.

Chicken or tuna salad has been a family lunch since I was a kid.  My mom’s tuna salad is so good, but more involved.  I go for an easier version with a chicken salad.  I used to get canned chicken but the thought of that these days makes me a little grossed out.  Meat doesn’t belong in a can.

So, a few years ago my mom suggested I get a store bought rotisserie instead of canned.  World of difference.

The best time to make this is at the beginning of the week when you tackle your weekly (or daily) grocery shopping.  Grab a hot rotisserie with as few flavors as possible.  I get the natural one if it’s available.  The key is to take it home and tear the meat off the bones while it’s still hot.  Keep it in the fridge until it cools down and then dice.  It’s so much easier to get all the meat off the bones while it’s still hot.

When you’re ready to make your salad, take your diced chicken and add the vegenaise (or mayo), chopped nuts roasted or not.  Up to you. Table grapes, celery, salt and pepper to taste and dried dill weed.  All done!

*If you choose to roast your nuts, preheat the oven to 250 and bake in a rimmed cookie sheet for 10 minutes or so until lightly browned.  It does add to the flavor to do this.  But, if you’re not feeling it.  That’s okay!  Unroasted is great too.

Now you’re all ready for lunchtime without having to plan what to eat every day.  This makes enough for a week.  So, just scoop a bit on your plate and eat with crackers and some nice ripe sliced tomatoes and you’re good to go.

Have a great week!

xo-Megan

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Nutty Chicken Salad with Grapes

Make this chicken salad on Sunday and you're set for lunch all week!

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Course

lunch

Cuisine

Lunch

Prep Time

5 minutes

Servings

servings MetricUS Imperial

Ingredients

• 1 Rotisserie Chicken All Natural
• 1 cup Vegennaise
• 1/2 cup pecans or walnuts roasted and chopped
• 2 celery stalks chopped
• 1 cup table grapes halved
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 teaspoon dill weed dried

Course lunch Cuisine Lunch Prep Time 5 minutes Servings servings MetricUS Imperial Ingredients 1 Rotisserie Chicken All Natural 1 cup Vegennaise 1/2 cup pecans or walnuts roasted and chopped 2 celery stalks chopped 1 cup table grapes halved 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1/2 teaspoon dill weed dried

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. Take a rotisserie chicken and tear off meat while hot. Let the meat cool in the fridge, then dice. Add the rest of the ingredients and you're done!

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