Beach Friendly Roast Chicken Salad

By What We Eat Gals
August 8, 2018
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Author Notes: I'm calling this beach-friendly because it’s made with egg-free vegannaise (vegan mayo) instead of regular mayo. The gals at WWE favor it here for its slightly citrusy flavor which plays well with the other ingredients. I can imagine no better beach picnic than this chicken salad served with prepped veggies like endive leaves and celery, a baguette and crisp white wine. Measurements are loose, which we prefer :)What We Eat Gals

Serves: 4-6
Prep time: 10 min

  • 1 Supermarket rotisserie chicken (or homemade) or 4 bone-in, skin-on roasted chicken breasts
  • 1/2-3/4 cups Vegannaise
  • 1 Lemon, juice and zest
  • 2+ tablespoons Tarragon, roughly chopped
  • 1 cup Seedless red grapes, halved
  • 1/2 cup Toasted walnuts, chopped
  • Salt and pepper, to taste
  1. Remove skin and pull chicken into large bite-size pieces into a large bowl. Make sure to remove any “bad bites”--those bites you take and need to spit out because of gristle, bones, etc. Top with grapes and toasted walnuts.
  2. Mix together vegannaise, the zest of 1 lemon, juice of 1/2 lemon, and tarragon. Season with salt and pepper.
  3. Fold the dressing into the chicken salad. Taste. Need more lemon juice? Add it. Look a little dry? Add another spoonful of vegannaise. You get the picture. Top finished salad with a few more halved grapes and tarragon leaves. Enjoy!

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