One routine I’ve been working to add in is making an easy make ahead lunch to keep in the fridge.  All it takes is a little bit of prep and lunches for the week just got a whole lot easier.

I had been purchasing the Sonoma Chicken Salad from Whole Foods for a while but I was cringing every time I glanced at the ingredients.  The mayo in it alone contained hydrogenated seed oils that I avoid in my day to day eating.  There are better mayos out there but it isn’t my favorite ingredient so I decided to skip it for this version.

I have created a similar version to the Sonoma Chicken Salad but being fall and all I decided to give it a fall harvest twist and I am so glad I did.  I’ve been making it weekly ever since.

Feel free to use whatever chicken you would like here.  Sometimes I buy a rotisserie chicken and shred it up and other times I will just roast up 2 to 3 chicken breast while I am cooking dinner the night before I plan on making this salad.

If I choose to roast chicken breasts for it I but them in a glass dish with a little olive oil, salt and pepper.  Sometimes I will add lemon juice and extra spices but that is totally optional.  I cook it at 350° for 30 to 40 minutes or until a thermometer shows and internal temperature of 165°.  I remove from the oven and transfer to a cutting board.  Once cooled, I dice it up.  Now it is ready to be used or stored in the fridge when you are ready for it.

This salad comes together really simply.  I start by making the dressing in a large bowl.  Once it is stirred together, I add the other ingredients on top and stir really well.  Now it is ready to enjoy.  This recipe makes a large batch.  Either serve it to a crowd or you can do what we do and my husband and I eat it for an easy lunch throughout the week.  If you don’t plan on sharing it, feel free to cut the recipe in half.

I usually serve it over some mixed greens or on a siete grain-free wrap.

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Apple Pecan Chicken Salad

A fall harvest mayo-free make ahead chicken salad

Course Main Course, Salad

Prep Time 10 minutes

Equipment

• 1 Large Bowl

Ingredients

• 1/2 cup unsweetened coconut yogurt* I like the Cocojune brand
• 2 tbsp dijon mustard
• 2 tbsp lemon juice
• 1 tbsp honey or maple syrup
• 1/2 tsp salt sea or Himalayan pink
• 1/4 tsp ground pepper
• 1/3 cup celery, finely chopped about two stalks
• 1 cup apple, chopped one apple is fine
• 1 cup pecans roughly chopped
• 5 cups cooked chicken** shredded or diced

Instructions

• In the bottom of a large bowl, add in the yogurt, mustard, lemon juice, honey, salt, and pepper and stir until well combined.
• To the same bowl, add the celery, apple, pecans, and chicken. Stir well until everything is coated.

Notes

*you can also use greek yogurt or almond yogurt.  Just make sure whatever yogurt you choose it unsweetened and unflavored.

**Feel free to use whatever chicken you prefer.  I have used a store bought rotisserie, a leftover whole chicken I roasted and roasted chicken breast.  If you want to roast chicken breasts, I season 2 to 3 breasts with olive oil, salt and pepper put them in a glass baking dish or on a sheet pan and cook at 350° for 30 to 40 minutes or until the internal temperature reaches 165°.  Let cool and then dice.