Beach Friendly Roast Chicken Salad

By What We Eat Gals
August 8, 2018
0 Comments
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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!

More Great Recipes:
Chicken|Fruit|Vegetable|Appetizer|Breakfast|Entree|Hors D'Oeuvre|Salad|Sandwich|Side